• 4servings
  • 755minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsC, P
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup salt

  2. 1/2 cup sugar

  3. 2 quarts water

  4. 1 tablespoon juniper berries

  5. 1 tablespoon freshly chopped sage leaves

  6. 1 teaspoon red pepper flakes

  7. 4 or 5 cups water

  8. 2 cups ice

  9. 4 (1 1/2-inch thick) boneless pork loin chops

  10. 2 tablespoons olive oil

  11. Red Wine Cranberry Glaze, recipe follows

  12. 1 cup dried cranberries

  13. 3 cups dry red wine

  14. 2 oranges , zested and juiced

  15. 1 cup sugar

Instructions Jump to Ingredients ↑

  1. In a medium saucepan over medium heat, bring the salt, sugar and 2 cups water to a boil and simmer until salt and sugar dissolve. 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.

  2. Serve with Red Wine Cranberry Glaze.

  3. Combine all ingredients into a medium saucepan over medium heat. Bring to a simmer . Reduce heat to low and reduce liquid by half.

  4. Yield: 2 cups


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