Roger Mooking recipe: Brined pork chop and fresh relish
Brined Pork Chop
- 4 x 8.5 oz Pork Chop, bone in
- 2 C Kosher Salt
- 16 C Tap Water
- 8 Bay Leaves
- 4 sliced Garlic Cloves
- 4 Tsp Fennel Seeds
- 4 Tbsp Grapeseed Oil or Vegetable Oil
- ground Black Peppercorn to taste
In a non-reactive stainless steel vessel large enough to cover the pork chops, combine kosher salt, tap water, bay leaves, garlic cloves, and fennel seeds. Stir until salt dissolves. Add pork chops and ensure they are fully submerged in the water. Cover securely and place in refrigerator overnight or up to 24 hours for best results.
Pour off and discard brine liquid and rinse the pork chops then pat dry with paper towels. Preheat cast-iron skillet over high heat. Season the pork chops with ground black peppercorn on both sides. Reduce heat to medium and add pork chop to skillet and cook on that side for 6 minutes. Flip and cook on other side for 3 minutes. Remove from heat and let it rest for 2 minutes. Serve with Fresh Relish.
- 1/3 C finely diced White Onion
- 2 diced Kumato Tomatoes
- 1 Mini Cucumber, diced small
- ¼ C finely chopped Fresh Dill
- Juice of ½ a Lemon
- ¼ Tsp Kosher Salt
- 2 Tbsp Extra Virgin Olive Oil, best quality
- 1/8 Tsp Chili Flakes
Combine all ingredients in a non-reactive bowl and toss to coat evenly. Serve over cooked Pork Chop at the time of service.