- 4 cups water
- 1/3 cup sugar
- 1 medium carrot, thinly sliced
- 1 small onion, halved and thinly sliced
- 1 medium celery rib, thinly sliced
- 3 whole cloves
- 3 juniper berries
- Kosher salt
- 8 cups ice cubes (2 pounds)
- Five 1 1/2-pounds, double-cut, bone-in pork rib chops
- Canola oil, for brushing
- Freshly ground pepper
- Pickled Garden Vegetables
How to make this recipe
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.
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.
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.
A bold, fruit-forward red without too much tannin works well with both the pork chops and the pickles, like a Pinot Noir from Sonoma County.