Brined Pork Chop with Fresh Relish
Flavors are amplified in this Roger Mooking creation with fresh relish served over top juicy, tender pork chops. We recommend doubling the relish- you’ll definitely want more.
Brined Pork Chop
4 x 8.5ox 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
1/3 C finely diced white onion
2 Kumato™ tomatoes, diced
1 mini cucumber, diced
1/4 C finely chopped fresh dill
Juice of 1/2 a lemon
1/4 tsp Kosher salt
2 Tbsp Extra Virgin olive oil
1/8 tsp chili flakes
Brined Pork Chops
In a 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 cool for 6 minutes. Flip and cook for another 3 minutes. Remove from heat and let it rest for 2 minutes. Serve with fresh relish.
Combine all ingredients and toss to coat evenly. Serve over cooked pork chop at time of service.