• 4servings
  • 455calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. Kosher salt

  3. 3 tablespoons sugar

  4. 1 cup hot water

  5. 3 cups cold water

  6. 1 teaspoon dried thyme

  7. 1 teaspoon crushed juniper berries

  8. 1/2 teaspoon cracked coriander seeds

  9. 1/2 teaspoon cracked peppercorns

  10. 1/4 teaspoon dried sage

  11. 2 bay leaves -- crumbled

  12. 4 pork rib chops --

  13. 1 1/4 -inch-thick

  14. center-cut)

  15. 1 1/2 tablespoons extra-virgin olive oil

  16. Freshly ground pepper

  17. 1 cup chicken stock or canned low-sodium broth

  18. 2 tablespoons dry white wine

  19. 1 cup tomato sauce

  20. 1/4 cup orange juice

  21. 1 garlic clove -- smashed

  22. 8 cracked green olives -- pitted and coarsely

  23. chopped 2 teaspoons finely chopped basil -- mint and flat-leaf

  24. parsley

Instructions Jump to Ingredients ↑

  1. In a large stainless steel bowl or plastic container, combine 1/4 cup ofsalt with the sugar and hot water and stir until dissolved. Add the coldwater, thyme, juniper berries, coriander seeds, peppercorns, sage and bayleaves. Put the chops in the brine, cover and refrigerate for 24 to 48hours,turning them occasionally.

  2. Discard the brine. Pick any whole spices off the pork chops and discard.

  3. Pat the chops dry with paper towels.

  4. Heat the oil in a large deep skillet until it shimmers. Add the porkchopsand cook over high heat, turning once, until browned, about 6 minutes.

  5. Transfer the chops to a plate and season with salt and pepper.

  6. Pour off the fat from the skillet. Add the chicken stock and wine andbringto a boil, scraping up any bits that are stuck to the pan. Cook until theliquid is reduced by half, about 3 minutes. Add the tomato sauce, orangejuiceand garlic and simmer for 5 minutes.

  7. Return the pork chops to the skillet, turn to coat with the sauce andbringto a boil. Cover tightly and cook over low heat until the pork is tender andcooked through, about 10 minutes. Transfer the chops to a platter, cover andkeep warm.

  8. Add the olives to the sauce and cook over high heat until reduced toabout1 cup. Stir in the herbs and pour the sauce over the chops.

  9. The French island of Corsica is famous for strongly flavored herbs, aproductof hot sun, dry earth and fresh sea air. Here is a dish from that islandthatI often serve at this time of year--sautéed pork chops.

  10. I use the herbs in a novel way, adding them to a salty brine so that theirflavors penetrate the meat. Brining adds moisture to today's lean meat,keeping it succulent during cooking.

  11. The pork chops need to soak in the brine for at least 24 hours.



Send feedback