- 1/2 cup salt
- 1/2 cup sugar
- 2 quarts water
- 1 tablespoon juniper berries
- 1 tablespoon freshly chopped sage leaves
- 1 teaspoon red pepper flakes
- 4 or 5 cups water
- 2 cups ice
- 4 (1 1/2-inch thick) boneless pork loin chops
- 2 tablespoons olive oil
- Red Wine Cranberry Glaze, recipe follows
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.