Aged Pork Chop

 Ingredients: For 4 servings. 4 pieces of pork loin, each weighing 250 g (it is important that the pieces are of the same weight so that the brine penetrates uniformly and they cook evenly). For the brine: 1/2 cup kosher or medium sea salt (if using fine or table salt, use 1/4 cup) 3/4 cup brown sugar with molasses 1 teaspoon freshly ground pepper 1 teaspoon allspice powder 1/2 teaspoon ground cloves 1 bay leaf 250 ml hot water 1.5 ml water 2 sticks of green celery cut into pieces 1/2 onion 3 cloves of garlic. For the glaze: 1/4 cup brown sugar with molasses 2 tablespoons Dijon mustard a pinch of cayenne pepper.

To create a delicious and aromatic dish, we start by preparing a flavorful brine, essential for infusing the meat chops with taste. In a large bowl, add the salt, sugar, allspice, cloves, pepper, and hot water. Mix the ingredients well with a wooden spoon or whisk, ensuring that the salt and sugar dissolve completely. Let this mixture cool slightly, as it is important that the ingredients are not extremely hot when we combine them with the vegetables.

In a blender, add the celery, garlic, and onion, along with 500 ml of water. Pulse until the vegetables are completely chopped and a smooth paste forms. This combination will add an intense flavor and unmistakable aroma to the meat. Once the vegetable mixture is ready, add it to the bowl with the brine and mix again. Then, add another liter of water, making sure to achieve a uniform brine.

Now, it’s time to add the pork chops. Ensure each piece is completely covered with the flavorful brine. Cover the bowl with a lid or plastic wrap and leave it in the refrigerator for 48 hours. Here, the flavor will penetrate the meat, and the chops will become tender and juicy. Don’t forget to turn the pieces of meat over after 24 hours.

One hour before cooking the chops, take the bowl out of the refrigerator and dry them well with a paper towel. This step is essential for achieving a crispy crust while cooking. On the fatty side, make fine cuts until you reach the meat, and on one of the sides, make a few incisions about 0.5 cm deep, both lengthwise and widthwise. These cuts will help the flavors penetrate better.

Preheat the oven to 160 °C (gas mark 3). In a cast iron skillet or a stainless steel pot, over medium heat, add the chops with the cut side down, without adding oil. Sear them for 2-3 minutes on each side to achieve a nice crust and golden color. In a separate bowl, mix the sugar with the mustard and a pinch of cayenne to create a spicy and sweet glaze.

After the chops are seared, transfer them to a baking tray lined with aluminum foil, cut side up. Apply the glaze evenly on top and on the edges, and for extra flavor, insert a few cloves on top. Bake the chops in the oven for 10-15 minutes, until the internal temperature of the meat reaches about 62 °C. Once done, let them rest under the grill for 3-4 minutes to achieve a crispy crust. Allow the chops to rest for 4-5 minutes before serving, and finally, don’t forget to remove the cloves. This dish will surely be the star of the meal!

 Tags:  onion meat garlic pig sugar christmas and new year's recipes gluten-free recipes lactose-free recipes