Bay-Brined Pork Chops with Stone Fruit
Serves 4. Pair with 2019 Napa Valley Cabernet Sauvignon
- 4 bone-in pork chops
- 3 cups boiling tap water
- 2 tablespoons Diamond Kosher salt
- 2 bay leaves
- ½ teaspoon black peppercorns
- canola oil
- 4 peaches, nectarines, or plums, or a mix of stone fruit, sliced in half or into thick wedges
- Flake salt, freshly ground pepper and sprigs of fresh mint for garnish
- At least two and up to 24 hours before you want to serve your pork chops, create a brine by combining hot water, Kosher salt, bay leaves and peppercorns. Stir until salt is dissolved. Allow brine to cool to room temp, then place pork chops in a low container wide enough to hold all 4 chops (a Ziplock bag will also work). Pour brine over the chops. Let chops sit in brine, in the refrigerator until about an hour before you’re ready to cook. Drain the brine, pat thoroughly to dry, and let stand at room temperature until you’re ready to cook.
- Preheat your grill pan or grill to high heat. Oil grill lightly, then grill chops until cooked through (temp of 135 for a perfect chop). While chops rest for a few minutes, quickly grill stone fruit halves/wedges, lightly brushed with oil, just until hot and juicy. Serve grilled chops and stone fruit, topped with fresh mint, flake salt and freshly ground black pepper.