Grilled Double-Cut Pork Chops

• jumlah masa: 2 hours 15 minutes

Bahan-bahan

4 cups water

1/3 cup sugar

1 medium carrot, thinly sliced

1 small onion, halved and thinly sliced

1 medium celery rib, thinly sliced

3 whole cloves

3 juniper berries

Kosher salt

8 cups ice cubes (2 pounds)

Five 1 1/2-pounds, double-cut, bone-in pork rib chops

Canola oil, for brushing

Freshly ground pepper

Pickled Garden Vegetables

Arahan

In a large pot, combine the water with the sugar, carrot, onion, celery, cloves, juniper berries and 1/4 cup plus 2 tablespoons of kosher salt. Bring just to a boil, stirring to dissolve the salt and sugar. Remove the pot from the heat and add the ice; let cool completely. Submerge the pork chops in the brine, cover and refrigerate for 2 days.

Remove the pork chops from the brine and pat dry with paper towels. Let stand at room temperature for at least 1 hour or up to 2 hours.

Light a grill. Brush the chops with oil and season lightly with salt and pepper. Grill the chops over moderate heat, turning occasionally, until lightly charred all over and an instant-read thermometer inserted in the thickest part of each chop registers 130°, 25 to 30 minutes. Transfer the chops to a carving board and let rest for 15 minutes. Cut between the rib bones into individual chops. Serve with pickled vegetables.