Savory, succulent, yet sweet. This recipe calls for a brine which leaves the meat extra juicy and if that wasn’t enough the red wine reduction brings this dish over the top. Great for a date night when you want to turn on the charm. And no, not just because of the wine... wink wink :)
So let’s start with the brine.
Combine 4 cups of water with 1/2 cup of kosher salt and 1/2 cup sugar in a saucepan until the sugar dissolves.
Next turn off the heat and add 1 tbsp juniper berries, 1 tbsp fresh sage, and 1 tsp red pepper flake. Cover and let steep 5 minutes.
Pour mixture into a bowl and add 2 cups of ice and the rest of the water.
Pour into a ziplock bag and refrigerate overnight or 6 hours.
When your ready to cook remove the pork and pat dry.
Heat 2 tbsp olive oil in a pan over medium high heat.
Add the pork chops and cook 5 minutes.
Then flip and cook 5 more minutes.
Now here’s the recipe for the sauce....
Combine 1 cup sugar, 3 cups wine, 1 cup of dried cranberries, and the zest and juice of two oranges in a pot.
Bring to a boil then simmer until...
Mixture reduces by half. It should be thicker and smell sweet.
Pour over your chops and enjoy!
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