Serves 4
Cook TIme 20 Minutes
1/2 cup Black Hawaiian Sea Salt
1/2 cup Brown Sugar
2 quarts water
1 tablespoon Juniper Berries
1 tablespoon freshly chopped sage leaves
1 teaspoon Crushed Aleppo Chiles
4 or 5 cups water
2 cups ice
4 (1 1/2-inch thick) boneless pork loin chops
2 tablespoons 274th Sicilian Extra Virgin Olive Oil
Red Wine Cranberry Glaze, recipe follows
Directions
In a medium saucepan over medium heat, bring the salt, sugar and 2 cups water to a boil and simmer until salt and sugar dissolves. Remove pan from heat. Add juniper, sage and red pepper flakes. Let steep 5 minutes. Pour 4 to 5 cups water and 2 cups ice into the brine. When brine is chilled, submerge chops into mixture for at least 6 hours and up to overnight, refrigerated. When ready to cook, preheat oven to 350 degrees F. Remove pork from liquid and pat dry. Heat oil in a medium saute pan over medium heat. Cook pork until nicely caramelized about 6 minutes per side. Remove to oven to cook through completely, about 10 minutes. Let rest 5 minutes before slicing.
Serve with Red Wine Cranberry Glaze.
Red Wine Cranberry Glaze:
1 cup dried cranberries
3 cups dry red wine
2 oranges, zested and juiced
1 cup Brown Sugar
Combine all ingredients into a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and reduce liquid by half.
Yield: 2 cups
Recipe adapted from Guy Fieri.
Photo courtesy of www.foodnetwork.com
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