Tuesday, August 12, 2008

Brined Pork Chop

So, I have to admit...I have a new culinary crush. I'm totally head over foodie heels in love with Anne Burrell and her new show Secrets of a Restaurant Chef. I love the fact that she actually cooks and though her secret ingredient seems to be fist fulls of salt...she's got some seriously good tips. I saw her show on pork chops and was very much inspired. Sooo...when I went down to the farmers market..the girls from Chestnut farms had some pork chops!!!! Organic piggies...I mean..how can you beat that? Now...Anne had a recipe for a 3 day brine for the pork chops. I had never brined anything before but I was so game with this beautiful meat. Salt/Sugar/Bay leaf/Garlic/Onion/Celery/Chili powder...into the brine it all went!

Three days later I took out the pork chop and toweled them off. Now...it's been raining like you wouldn't believe around here so I was hesitant to use my Big Green Egg. Sooo..I fired up the gas grill and decided to give it a whirl. As the grill heated up...I decided to grill some fruit that I got at the farmers market which included white nectarines and Saturn peaches.
Seriously...how good do those look? Onto a super hot grill the pork chops went. After 3 minutes I turned the chops 45 degrees to get a nice crosshatch pattern. I flipped after a total of 7 minutes and repeated the process. As the pork chops cooked I caramelized some shallots I got at the Farmers market. Once the chops reached the proper temperature I took them off and put the fruit on.

Seriously...back in the day my Mom used to make pork chops, generally with some stuffing on top and I wasn't a fan at all. The brining for the chops made them SOOO flavorful and juicy I couldn't believe it. The fruit came out great as well along with the shallots and it was a wonderful meal. Overall, I really can't wait to make some more pork chops..and brining will very much be on the docket:

******************FINISHED**********************



******************WEEZER - PORK AND BEANS************

9 comments:

Peabody said...

I have not seen that show, I will be on the look out for it. Cause that is some mighty fine pork that show inspired.

Moon said...

So, is it the quality of the pork or the brine that made them so delicious? I brine and would not think of cooking a turkey without it but never tried pork chops brined. Must give it a try.

I do like Burrell, as well.Seems a bit rough on the edge which makes her more real than some of the slicker chefs they have.

Sophie said...

We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

mikky said...

interesting site you have here... your pork chops look so good... will definitely try your recipe... thanks for sharing your finds...

cooknkate said...

Pork is way different now than when I was a kid as most people believed it was full of poison if you didn't cook it to death. Now I can eat pork all the time and brining is my most favorite way.

The fruit on the grill....why don't more people do this??? It's SO divine!

maltese parakeet said...

brining pork is the best. next time, try it with a pork loin. amazing!

Aria said...

my friend was telling me how great her show and recipes are - i have to tivo! mmm, bribed puerko is so yummy :)

spawn said...

Hi, this is dondon of mustlovefood.com a social network where foodies like you meet.

Would you mind if we do link exchange?

Please shoot me an email if you are interested.
(linkbuilder@twobudz.com)

Thanks and hope to hear from you.

Jann said...

I am thinking this is a great one to try! Loved the side of fruit choice,too.Need to catch up and see what you have been cooking! Take care....