Brined Pork Chops with Marinated Leeks

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.