Cherry Bomb Chops

Ingredients

  • 1 cup ice
  • 2 tablespoons kosher salt
  • 1 tablespoon agave syrup
  • ½ teaspoon peppercorns
  • ¼ teaspoon red pepper flakes
  • 1 bay leaf
  • 3 cups water
  • + 12 more ingredients
    • 2 tablespoons unsalted butter, room temperature
    • 1 tablespoon balsamic vinegar
    • 2 tablespoons grapeseed oil
    • 1/3 cup agave syrup
    • 1 tablespoon minced ginger
    • 1 tablespoon grated orange zest
    • 1 cup Madeira, divided
    • 2 (15-ounce) cans tart cherries
    • 1 teaspoon freshly cracked black pepper
    • 1 teaspoon kosher salt, plus more for seasoning
    • Brine, recipe follows
    • 4 pork loin chops, bone-in (about 1 ½-inch thick)

1. Submerge pork chops the saucepan with the brine for 20 minutes. Remove and pat dry with paper towels. 2. In a large saucepan over high heat, add the water and remaining ingredients, except the ice. Stir until the salt dissolves. Remove from the heat, add the ice and stir until cool.

View full recipe at SpringPad

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