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Brine and Pork Chops
Mostarda
Brine and Pork Chops
In a 4-quart pot, combine the brown sugar, salt, vinegar, bay leaves and 1 quart of water. Bring to a boil, reduce heat to low and cook for 1 hour. Let cool completely.
Add the pork chops to the brine and brine for a maximum of 1-3 hours.
When ready to cook, remove the pork chops, pat dry and coat with 2 tbsp of olive oil.
Heat a charcoal or gas grill or an indoor grooved grill to medium heat.
Coat the apples with the remaining 1 tbsp of olive oil and grill on the cut side for 5 minutes. Turn and grill another 5 to 10 minutes. They should be firm, not mushy.
Grill the chops 6 to 8 minutes per side for medium.
Toss the greens with ¼ tsp fine sea salt and a drizzle of olive oil.
Mix the apples and mostarda. Slice the chops, place on a platter and serve with the apple mixture spread on top and with a sprinkle of greens.
Mostarda
In a saucepan, add the butter, shallot and garlic and cook gently over a low heat for 5 minutes. Add the wine, sherry and mustard seeds. Simmer the sauce for 10 minutes. Add the cayenne and sugar and cook another 5 minutes. Add the apples and cranberries and cook, covered, for 40 minutes, until the mixture thickens to a cranberry sauce–like consistency.
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