Ingredients

For the Brined Pork Chops: 3 cups hot (150 degrees F) water 1/4 cup kosher salt 1/2 cup packed brown sugar 1 cup apple cider 2 tablespoons crushed black peppercorns 2 tablespoons dijon mustard 1 bunch thyme 1 tablespoon chopped fresh rosemary leaves 4 double-cut center loin Berkshire pork chops (10 to 12 ounces each) kosher salt and freshly ground black pepperblack pepper 3 tablespoons olive oil For the Braised Bacon: 1/2 pound slab bacon, cut into 1/4-inch dice 1/2 cup water 2 tablespoons unsalted butter, melted For the Cider Sauce: 1 tablespoon olive oil 1/4 cup sliced shallots 2 cloves garlic, sliced 1/2 cup apple cider 5 thyme sprigs 6 black peppercorns Reserved liquid from braising bacon 1/2 cup dark chicken stock For the Pomegranate Relish: 2 tablespoons pistachio oil 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon pomegranate molasses 1/4 cup pomegranate seeds 1/4 cup finely diced (1/4-inch) celery Reserved braised bacon 1/4 cup pistachios, toasted kosher salt and freshly ground black pepper For the Brussel Sprouts: 2 tablespoons olive oil 2 tablespoons minced shallots 1 pound brussels sprouts, ends trimmed, outer leaves removed, and very thinly sliced on a mandoline 1/4 to 1/2 cup water 4 tablespoons unsalted butter, cut into 1/2-inch pieces kosher salt and freshly ground black pepper

Description

Cider-Brined Berkshire Pork Loin Chop, Recipe

View Full Recipe