Brined Pork Chops with Five-Spice Pickled Grape Pan Sauce

Brined Pork Chops with Five-Spice Pickled Grape Pan Sauce

Prep Time: 40 minutes (plus 24–48 hours brining)

Cook Time: 25–30 minutes

Servings: 2-3

Ingredients

The brine and pork

• 2 large bone-in pork chops (approx. 900 g / 2 lbs)

• 8–10 whole allspice berries

• 2 tsp black peppercorns

• 3 tbsp (30 g) kosher salt

• 2 tbsp (25 g) dark brown sugar

• 3 cloves garlic, smashed

• 1 strip orange peel

• 2 bay leaves

• 4 cups water (divided)

• 1–2 tbsp neutral oil (for searing)

Pickled grape pan sauce

• 1 shallot, finely minced

• 3 garlic cloves, finely minced

• 1 cup pickled grapes, halved

• 1 cup beef stock 

• 1 tsp dijon mustard

• 1 tbsp butter 

• Kosher salt and black pepper, to taste

Directions

Pork chops

1. Crush allspice and peppercorns coarsely in a mortar and pestle. Toast in a medium pot over medium heat for 1–2 minutes until fragrant. Add 1 cup of water, salt, brown sugar, bay leaves, smashed garlic, and orange peel. Stir until the salt and sugar are dissolved, then remove from heat.

2. Stir in the remaining 3 cups of cold water (or 2 cups water and 1 cup ice) to bring the brine to room temperature quickly.

3. Pour the cooled brine into a large plastic bag (or container) and add the pork chops. Seal the bag and marinate for 24-48 hours in the fridge. 

4. Pull the pork chops out 30 minutes before cooking and remove them from the brine. Pat them as dry as possible with a paper towel and remove any leftover aromatics. 

5. Heat a cast iron skillet over medium-high with neutral oil. Sear the chops for 7–9 minutes on the first side until a deep crust forms. Flip and continue cooking until the internal temperature reaches 145°F. Remove to a plate to rest and pour off excess fat from the skillet. The cook time will depend on the thickness of the pork chop. Lower the heat to medium if it’s browning too fast. 

Pickled grape pan sauce

1. Place the same pan back over low heat. Sauté shallots and garlic for 4–5 minutes until softened. Add the halved pickled grapes and cook for 2-3 more minutes.

2. Pour in the beef stock and turn heat to medium-high. Scrape the bottom of the pan (the fond) to incorporate those savory bits. Simmer rapidly for 5–7 minutes until the sauce reduces and slightly thickens.

3. Turn heat to low. Whisk in the Dijon mustard and butter until the sauce is glossy and emulsified. Adjust to taste with salt and pepper, although you will probably find it to be salty enough. 

4. Slice the pork chops if desired, and serve with the pickled grape pan sauce. Some recommended sides are polenta, roasted potatoes, mashed potatoes, blanched broccolini, a bitter green side salad, etc.