Caribbean Brined Pork Chops
1/4 cup packed brown sugar, reserve 1 tsp for sauce
2 ounce kosher salt
40 fl oz water, tap
2 ounce allspice, crushed
1 ounce serrano pepper, chopped
1/2 ounce black pepper, peppercorns
2 fl oz lime juice, fresh, 1 fl oz saved for sauce
20 ounce pork loin chop, bone in, lean
1 fl oz rum, 80 proof, dark
1 fluid ounce canola oil
1/2 tsp hot sauce
1/2 tsp salt, to taste
1/2 tsp black pepper, to taste
|In a large bowl, combine the sugar and the salt with 40 oz water and stir until the sugar and salt dissolve. Add allspice, peppercorns, and chile. Add the lime juice and mix. Add the chops and refrigerate for 4 hours.
Preheat oven to 350 F.
In a small bowl, combine rum, sugar, lime juice, hot pepper sauce, salt and pepper.
Remove chops, rinse, pat dry, and cover in oil, canola. Heat a large pan over high heat and cook 2 minutes each side. Brush chops with sauce and cook in oven 8 minutes. Garnish with reduced pan drippings.