Preparation / Directions:
1. In a large stainless steel bowl or plastic container, combine 1/4 cup of
salt with the sugar and hot water and stir until dissolved. Add the cold
water, thyme, juniper berries, coriander seeds, peppercorns, sage and bay
leaves. Put the chops in the brine, cover and refrigerate for 24 to 48
hours,
turning them occasionally.
2. Discard the brine. Pick any whole spices off the pork chops and discard.
Pat the chops dry with paper towels.
3. Heat the oil in a large deep skillet until it shimmers. Add the pork
chops
and cook over high heat, turning once, until browned, about 6 minutes.
Transfer the chops to a plate and season with salt and pepper.
4. Pour off the fat from the skillet. Add the chicken stock and wine and
bring
to a boil, scraping up any bits that are stuck to the pan. Cook until the
liquid is reduced by half, about 3 minutes. Add the tomato sauce, orange
juice
and garlic and simmer for 5 minutes.
5. Return the pork chops to the skillet, turn to coat with the sauce and
bring
to a boil. Cover tightly and cook over low heat until the pork is tender and
cooked through, about 10 minutes. Transfer the chops to a platter, cover and
keep warm.
6. Add the olives to the sauce and cook over high heat until reduced to
about
1 cup. Stir in the herbs and pour the sauce over the chops.
The French island of Corsica is famous for strongly flavored herbs, a
product
of hot sun, dry earth and fresh sea air. Here is a dish from that island
that
I often serve at this time of year--sautéed pork chops.
I use the herbs in a novel way, adding them to a salty brine so that their
flavors penetrate the meat. Brining adds moisture to today's lean meat,
keeping it succulent during cooking.
The pork chops need to soak in the brine for at least 24 hours.
SERVINGS:
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