Growing up in a Christian Lebanese household, we tended to shy away from pork products, unless they were in cured meat form, like salami, mortadella, Spanish chorizo, etc. Obviously, it had nothing to do with religion; it was just based on preference. Since my food encompasses many different cuisines, I decided to give pork chops a starring chance for Father’s Day this year, as my husband loves them. So, I brined some porterhouse pork chops for 2 days, before grilling them over organic charcoal. They were so juicy and flavorful! I also made mustard and olive oil roasted potatoes and French green beans with garlic infused olive oil as part of the meal. Kevin was happy.
PORK CHOPS AND THE BRINE
3 quarts Water
1/2 cup Salt
1/2 cup brown Sugar
6 sprigs Thyme
2 sprigs Oregano
1 Bay Leaf
5 cloves Garlic
1 tablespoon Black Pepper – whole berries
4 Porterhouse Pork Chops
In a large enough sauce pan, bring the water, salt, brown sugar, thyme, oregano, bay leaf, onion, garlic, and black pepper to a boil. Turn the stove off and allow the brine to cool to room temperature. You may want to add some ice to speed the process. Rinse the pork chops, and place them in a container. Add the cooled brine and cover the container. Place the covered container in the refrigerator for 24 to 48 hours. I find that the longer the chops brine, the better.
GRILLING THE CHOPS
4 brined Porterhouse Pork Chops
2 – 4 tablespoons Extra Virgin Olive Oil
1 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper
Grill pan, Charcoal grill, or Gas grill. For the best flavor, please use a charcoal grill.
When it is time to char grill the beautifully brined pork chops, remove them from the brine, and dry them thoroughly. Coat each chop with extra virgin olive oil, then lightly salt and pepper them on each side. Grill the chops, then allow them to rest for about 5 to 10 minutes, while you make the mustard cream sauce.
DIJON MUSTARD CREAM SAUCE
2 tablespoons organic Butter
1 large Shallot – finely diced
1/4 cup Sherry Wine
1 1/2 tablespoons Dijon Mustard
3/4 cup heavy Cream
1 pinch Salt
5 grinds Black Pepper
2 tablespoons chopped Chives – for garnish
In a sauté pan on medium heat, melt the butter, then add the finely diced shallot. Allow the shallot to sauté and become translucent. Add the sherry, letting it simmer for a couple of minutes, as the alcohol cooks out and the flavors concentrate. Stir in the Dijon mustard. Add the cream, salt, and pepper. Allow to cook for another couple of minutes for the flavors to meld together. Taste the sauce, and adjust the seasoning, if need be.
Now, that the chops have rested, and the mustard cream sauce is ready, feel free to plate the chops and top them with the sauce. Or, you can set all the food at the table, and allow everyone to serve themselves. I chose to plate the chops for dinner, as it was Father’s Day. I had some chives that I chopped and garnished the chops with. The meal was delicious and Kevin approved. Bon Appétit!