DRY BRINED BERKSHIRE PORK CHOPS

Easy

Cook Time 30 MinServings 2-3

INGREDIENTS

Coarse Sea Salt 1 tablespoon

Freshly Ground Black Peppercorns 1 tablespoon

Pork Seasoning ½ tablespoon

Olive Oil 1 teaspoon

Baby Kale 3 oz.

Blood Oranges, peeled 2 oranges

Hazelnuts, toasted and chopped ½ cup

Dijon Mustard 1 teaspoon

Extra Virgin Olive Oil 2 tablespoons

Red Wine Vinegar 2 tablespoons

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.