So. I was all set to continue with a whole slew o’ cookie recipes – mostly because ‘tis the season and I figure folk would like that – BUT – iWeb has been really annoying about publishing this week, and I’m no longer certain if the issue is WHEN I publish or WHAT I publish.
*sigh*
I do have a couple of very decent holiday cookie ideas – but, really – at THIS point in time, if you haven’t put some plan together, we all know you’ll be buying the tin of ‘butter’ cookies at your local shop. Not that there is anything WRONG with that…
I had picked up some boneless pork chops at the market – a decent deal, but I really prefer on-the-bone for flavor. These chops were, however, lovely – I just knew that I’d need to do a little something so we wouldn’t end up slicing bits of pork dust onto our plates.
A brine was the perfect solution (HaHa – literally AND figuratively!!) – but I was out of cider for my normal pork brine and it was snowing outside and there were calls for snow-thunder and other nasty sounding stuff. I DID have maple syrup, and salt, and spices. A little time and effort, and all was good!
INGREDIENTS:
•4 pork chops (mine were boneless, and trimmed of fat)
Brine:
•1/2 cup kosher salt
•3/8 cup sugar
•1/2 cup maple syrup
•4-1/2 tsp Dijon mustard
•1 tsp hot red pepper flakes
•1/4 tsp whole cloves
•2 tbsp rosemary
•2 tbsp chopped fresh thyme
•3 garlic cloves, smashed
•1 tbsp chopped fresh ginger
•1 orange, sliced
•A good toss of whole peppercorns
•4 cups water
Mix all of the brine ingredients together in a nonreactive pot and bring to a boil. Turn off the heat and stir to ensure that the salt, sugar, and maple syrup have dissolved.
Let the brine cool, then put it in a large container and add the pork chops. Cover and refrigerate for no more than 12 hours.
Remove the chops from the brine – the original recipe says not to rinse – but I really would – and pat dry.
Grill for about three minutes per side (depending on your grill) – brushing with a bit of Catalina dressing after the first flip. Grill and flip until done to your taste – another few minutes.
I should note that the leftover pork is lovely with a mixed salad on a lightly toasted flour tortilla – a bit o’ good mayonnaise on the bottom and a bit of Catalina over greens NICE lunch!
OK – tomorrow – back to the cookie recipes…