Brined Pork Porterhouse with Dried Fig Saba Sauce

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She doesn't say in the recipe what liquid to use for the brine. I'm thinking water, mixed with the salt, garlic etc.

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A powerhouse of awesome flavor! I didnt have Saba and I had some thick pork tenderloin medallions for dinner the day this episode aired. I made it with balsamic vinegar sweetened a bit as Chef Anne suggested. It took a little longer to reduce the sauce but it was so tasty we used it over the baked sweet potatoes as well. Thanks, Anne. Awesome as always.

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Another great hit from Anne! Amazing flavor! I could not find the 18 oz porterhouse pork steaks so used regular sized porterhouse pork instead. Instead of brining the pork, I made a blend of the sage, oil, etc and let it sit on the pork for two hours. The rest of the recipe I followed exactly as written. Wow - if you want something different you definitely need to try this! It beats the heck out of the standard pork chops and apple sauce!