Recipe courtesy of Guy Fieri
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Total:
12 hr 35 min
Prep:
15 min
Inactive:
12 hr
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
12 hr 35 min
Prep:
15 min
Inactive:
12 hr
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Red Wine Cranberry Glaze:

Directions

Watch how to make this recipe.

In a medium saucepan over medium heat, bring the salt, sugar and 2 cups water to a boil and simmer until salt and sugar dissolve. Remove pan from heat. Add juniper, sage and red pepper flakes. Let steep 5 minutes. Pour 4 to 5 cups water and 2 cups ice into the brine. When brine is chilled, submerge chops into mixture for at least 6 hours and up to overnight, refrigerated. When ready to cook, preheat oven to 350 degrees F. Remove pork from liquid and pat dry. Heat oil in a medium saute pan over medium heat. Cook pork until nicely caramelized about 6 minutes per side. Remove to oven to cook through completely, about 10 minutes. Let rest 5 minutes before slicing.

Serve with Red Wine Cranberry Glaze.

Red Wine Cranberry Glaze:

Combine all ingredients into a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and reduce liquid by half.

Yield: 2 cups

Pairs well with Merlot

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