Active Time
45 MIN
Total Time
2 HR 15 MIN
Yield
Serves : 10
© Chris Court

How to Make It

Step 1    

In a large pot, combine the water with the sugar, carrot, onion, celery, cloves, juniper berries and 1/4 cup plus 2 tablespoons of kosher salt. Bring just to a boil, stirring to dissolve the salt and sugar. Remove the pot from the heat and add the ice; let cool completely. Submerge the pork chops in the brine, cover and refrigerate for 2 days.

Step 2    

Remove the pork chops from the brine and pat dry with paper towels. Let stand at room temperature for at least 1 hour or up to 2 hours.

Step 3    

Light a grill. Brush the chops with oil and season lightly with salt and pepper. Grill the chops over moderate heat, turning occasionally, until lightly charred all over and an instant-read thermometer inserted in the thickest part of each chop registers 130°, 25 to 30 minutes. Transfer the chops to a carving board and let rest for 15 minutes. Cut between the rib bones into individual chops. Serve with pickled vegetables.

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