Info
- Course: Side Dish
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 12 Times
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Rosemary Pork
Cookbook
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 a savory vegetable pudding and the Caramelized Apples and Yams . Humanely raised pork is available from Maverick Ranch, www.flyingpigsfarm.com or www.maverickranch.com; organic pork is available from www.sforganic.com or check sources at www.localharvest.org
Yield : 6 servings as a side dish
Ingredients
- 2 tablespoons kosher salt
- 1 tablespoon brown sugar
- 3 garlic cloves, roughly chopped
- 1 bay leaf
- 2 teaspoons cracked black peppercorns
- 2 thick pork rib chops (at least 1 inch thick, about 6 ounces each)
- 1 tablespoon finely chopped fresh rosemary
- ¼ cup olive oil
Directions
.
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 4 hours.
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.
Heat a stovetop grill, barbecue grill, or heavy-bottomed pan over medium heat. Grill or sauté the chops until the internal temperature reads 150°F on an instant-read thermometer, about 4 minutes per side. The meat should be slightly pink and very juicy. Set aside to rest for at least 10 minutes before cutting away the bone and slicing the chops thinly on a bias.
Notes
Serve as an accompaniment to savory puddings, grain dishes, and pastas.
© 2006 Jay Weinstein
Nutritional Information
Nutrients per serving
128 kcal
2 % daily value
0 % daily value
0 % daily value
194 mg
13 mg
12 g
0 g
0 g
1 g
33 mg
420 mg
2 g
9 g
2 % daily value
