Brined Pork Chops with Marinated Leeks
"Recipe source: Saveur (June/July 2015)."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (508.5 g)
- Calories 1002.6
- Total Fat - 77 g
- Saturated Fat - 13.9 g
- Cholesterol - 121.9 mg
- Sodium - 14291.2 mg
- Total Carbohydrate - 32.9 g
- Dietary Fiber - 3.1 g
- Sugars - 27.7 g
- Protein - 40.3 g
- Calcium - 203.7 mg
- Iron - 6.5 mg
- Vitamin C - 106.8 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
In a skillet over medium high heat toast the juniper berries until fragrant (5 minutes) and then transfer them to a food processor along with the verjus or rice vinegar, 1/2 cup salt, parsley, marjoram and 1/2 cup water and blend until smooth.
Step 2
Then pour into a bowl and add pork chops; cover and refrigerate for at least 12 hours.
Step 3
Meanwhile, marinate the leeks by adding to a bowl 2 tablespoons salt, the olive oil and vinegar and then add the leeks and marinate for 2 hours.
Step 4
Drain porkchops and let come to room temperature (about 30 minutes), reserving marinade.
Step 5
Heat a grill to medium (or build a medium heat fire in a charcoal grill) and grill pork chops for about 40-45 minutes, turning every 5 minutes or so basting with the reserved marinade until done. Transfer pork chops to cutting board and let rest for 10 minutes.
Step 6
Meanwhile, remove leeks from marinade and arrange on a sheet of foil; pour 2 tablespoons of the lick marinade and then fold and clover foil over the leeks and then place on grill and cook for 5-10 minutes or until soft and caramelized. Open packet and transfer leeks to serving platter; discarding foil. Drizzle leeks with some of the remaining marinade and season with pepper.
Step 7
Slice pork chops and serve with the grilled leeks.
Tips
No special items needed.
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