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Rosemary Pork
Nb persons: 6
Yield:
Preparation time: 30 minutes
Total time: 4:30
Source: Ethical Gourmet
| The key to cooking meat that has great impact in small portions is to make each morsel an intense flavor and texture experience. Brining and marinating are two techniques that achieve that. This recipe combines both devices, resulting in pork that's so juicy, complex and intense in flavor that two chops easily satisfy the meat palates of six guests as part of a hearty dinner along with the Savory Corn and Vegetable Pudding and Caramelized Apples and Yams. | |
| 2 Tbs | Kosher salt |
| 1 Tbs | Brown sugar |
| 3 cloves | Garlic, roughly chopped |
| 1 | bay leaf |
| 2 tsp | cracked black pepper |
| 2 | pork chops |
| 1 Tbs | fresh rosemary, finely chopped |
| 1/4 cup | olive oil |
| 1. Make a brine by combining the salt, brown sugar, half the garlic, the bay leaf, and half the peppercorns with 4 cups cold water. Submerge the pork in this brine and allow to cure at least 4 hours. 2. Puree the rosemary and olive oil together in a blender. Stir in the remaining garlic and peppercorns. Remove the chops and discard the brine. Pat the chops dry and rub the rosemary oil into them well. Marinate at least 30 minutes. 3. Heat a stovetop grill, barbeque grill or heavy-bottomed pan over medium heat. Grill or saute the chops until the internal temperature reaches 150°F, about 4 minutes per side. The meat should be slightly pink and very juicy. Rest for 10 minutes. | |
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