1/2 gallon of water
1/2 c Kosher Salt
1/4 c Sugar
3 Bay Leaves
5-6 Dried Juniper Berries (crushed)
4 cloves of garlic (crushed)
1 tsp dried sage
Add all ingredients to a pot and bring to a boil to dissolve salt and sugar. Allow to cool and refrigerate. Soak chops in brine 1 hour, 10 minutes for 3/4 " thick pork chops. (for 1 1/2" chops soak for 2 hours) Remove from brine, rinse, and pat dry with paper towels. Allow to rest in refrigerator uncovered for approximately 2 hours. To cook: sear on each side for 2 minutes then cover and cook for 4 minutes.
Recipe compliments from
Charcuterie: The Craft of Salting, Smoking, and Curing
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