Verbena-Brined Pork Chops |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Brining these pork chops keeps them plump and juicy, but if lemon verbena for the brine isn't readily available, you can leave it out. Its subtle flavor probably won't be missed, especially if you serve the chops with the distinctly lemony hoppin' John risotto. Ingredients:
4 quarts water |
1 cup loosely packed fresh lemon verbena leaves (1/2 ounces) or 1/2 cup dried (optional; sometimes called vervain) |
1/4 cup plus 2 tablespoons kosher salt |
1/4 cup plus 2 tablespoons sugar |
8 (1 1/2-inch-thick) pork rib chops (6 pounds total), frenched (see cooks' note, below) |
accompaniment: hoppin' john risotto |
Directions:
1. Bring all ingredients except pork to a boil in an 8- to 10-quart pot, then cool brine to room temperature. Add chops and chill in brine, covered, at least 8 hours. Remove chops from brine and rinse, then bring to room temperature (about 1 hour).
2. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
3. Pat chops dry. Grill chops on lightly oiled grill rack, turning over occasionally, until thermometer inserted horizontally into center of chops registers 150°F, 15 to 18 minutes total for charcoal or gas grill.
4. Transfer chops to a platter and let stand, covered loosely with foil, 10 minutes.
5. Cooks' notes: ·To french chops, scrape rib bones lengthwise (away from meat) with a sharp paring knife to remove any meat and membrane. Or ask the butcher to do this. ·Chops can be brined in the refrigerator up to 5 days. ·If you aren't able to grill, chops can be cooked in batches in a hot well-seasoned ridged grill pan over moderate heat. Cooking time will be 22 to 24 minutes total per batch.
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