Paul Kahan (Blackbird, Avec, The Publican)Paul Kahan (Blackbird, Avec, The Publican)
What we do with the ham chop is we brine it in a holiday brine for three days. It ends up turning from a pork chop to a small piece of ham. A very simple salt, sugar, sweet spice brine. A little cinnamon, a little nutmeg, a little clove, is really a wonderful way to make pork chops taste great.