Double-Cut Pork Chops with Garlic Butter

2019-06-12
  • Yield : 4 to 6 servings
  • Prep Time : 40m
  • Ready In : 40m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives

Ingredients

  • 1/2 cup kosher salt
  • 1 tablespoon black peppercorns
  • 1 cup sugar
  • 4 sprigs rosemary
  • 4 bay leaves
  • 3 tablespoons plus 1 teaspoon juniper berries
  • 5 tablespoons fennel seeds
  • 1 head garlic, halved crosswise
  • 4 double-cut bone-in pork rib chops (2 inches thick; about 5 pounds total)
  • Freshly ground pepper
  • 1 head garlic
  • Extra-virgin olive oil, for drizzling and brushing
  • 4 tablespoons unsalted butter, at room temperature
  • 2 teaspoons chopped fresh rosemary
  • Juice of 1/2 lemon
  • Kosher salt

Method

Step 1

Make the brine: Combine the salt, peppercorns, sugar, rosemary sprigs, bay leaves, 3 tablespoons each juniper berries and fennel seeds, the garlic and 2 cups water in a large saucepan. Bring to a boil, whisking occasionally, then remove from the heat. Transfer the brine to a large bowl and add 6 cups cold water; let cool completely. Submerge the pork chops in the brine, cover and refrigerate overnight.

Step 2

Preheat a grill to medium. Make the roasted garlic butter: Cut off the top 1/4 inch of the garlic head and set it on a piece of foil. Drizzle with olive oil, then wrap in the foil and transfer to the grill. Cook until the garlic is softened, about 30 minutes; let cool. Meanwhile, remove the pork from the brine and pat dry with paper towels; set aside.

Step 3

Squeeze the roasted garlic cloves from the skins into a food processor. Add the butter, rosemary, lemon juice and a pinch of salt and pulse until smooth. Transfer to a bowl and set aside.

Step 4

Prepare the pork: Grind the remaining 1 teaspoon juniper berries and 2 tablespoons fennel seeds in a spice grinder or finely chop. Season the pork with the ground spices and salt and pepper. Lightly brush the grill grates with olive oil; transfer the pork to the grill. Cover and cook until marked, 15 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern. Flip and repeat, cooking until an instant-read thermometer inserted into the center of the pork registers 145 degrees F.

Step 5

Remove the pork chops from the grill and spread the roasted garlic butter on top. Let rest at least 10 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *