Double Cut Pork Chops with Roasted Garlic Butter Recipe

Ingredients

• tablespoon black peppercorns
• 3
• tablespoons plus 1 teaspoon juniper berries
• 5
• tablespoons fennel seeds
• 1
• head garlic, halved crosswise
• 4
• double-cut bone-in pork rib chops (2 inches thick; about 5 pounds total)
• For
• the roasted garlic butter:
• Extra-virgin
• olive oil, for drizzling and brushing
• 4
• tablespoons unsalted butter, at room temperature
• 2
• teaspoons chopped fresh rosemary
• 1.
• Make the brine: Combine the salt, peppercorns, sugar, rosemary sprigs, bay
• leaves, 3 tablespoons each juniper berries and fennel seeds, the garlic and 2
• cups water in a large saucepan. Bring to a boil, whisking occasionally, then
• remove from the heat. Transfer the brine to a large bowl and add 6 cups cold
• water; let cool completely. Submerge the pork chops in the brine, cover and
• 1/4 inch of the garlic head and set it on a piece of foil. Drizzle with olive
• Squeeze the roasted garlic cloves from the skins into a food processor. Add the
• the pork: Grind the remaining 1 teaspoon juniper berries and 2 tablespoons
• 1 tablespoon dark sesame oil
• 8 ounces fresh baby bella mushrooms, trimmed and sliced into
View Full Recipe at CHEWING THE FAT