RECIPE:DRY BRINED BERKSHIRE PORK CHOPS
- Prep Time: more then an hour
- Cook time: Less than 30 mins
Serves 2
Ingredients
Coarse Sea Salt1 tablespoon
Freshly Ground Black Peppercorns1 tablespoon
Pork Seasoning½ tablespoon
Olive Oil1 teaspoon
Baby Kale3 oz.
Blood Oranges, peeled2 oranges
Hazelnuts, toasted and chopped½ cup
Dijon Mustard1 teaspoon
Extra Virgin Olive Oil2 tablespoons
Red Wine Vinegar2 tablespoons
Cooking directions
Season pork chops with salt, pepper and seasoning. Cover with plastic wrap and refrigerate overnight.
Pre-heat oven to 400°F. Rinse off dry brine. Pat dry and bring to room temperature.
Heat a large skillet over medium-high heat with 1 tsp. oil. Sear pork chops on both sides until golden brown. Transfer to a sheet pan and roast for 10-12 minutes or until you have achieved your desired degree of doneness. Remove the chops from the heat and rest them.
Prepare the salad. Trim off the ends and rind of oranges; cut off the segments. Place kale in a salad bowl; add orange segments and hazelnuts. Cover and set aside.
In a small bowl, whisk together the vinegar and mustard. Whisk in the olive oil and season with salt and pepper. Set aside until ready to serve.