Brine for pork chops:
· 2 quarts water
· ¼ cup kosher salt
· ¼ cup mustard seeds
· ¼ cup light brown sugar
· 2 tablespoons crushed red pepper
· 2 tablespoons fennel seed
· 2 tablespoons black peppercorn
· 6 garlic cloves, smashed with side of large knife
· 6 inch-thick rib pork chops, bone-in
Bring water to a boil with kosher salt, mustard seeds, brown sugar, spices and garlic. Simmer 5-10 minutes. Cool brine completely, then add chops and chill covered 1 to 2 days.
Porcini balsamic barbecue sauce:
· 1 cup ketchup
· 1/4 cup tomato sauce
· 1/4 cup water
· 2 tablespoons light brown sugar
· 2 tablespoons molasses
· 1 teaspoon freshly ground black pepper
· 1/2 teaspoon onion powder
· 1 teaspoon dry mustard powder
· 1 tablespoon fresh lemon juice
· 1 tablespoon Worcestershire sauce
· 1/4 cup balsamic vinegar reduction (reduced from 1/2 cup)
· 1 tablespoon light corn syrup
· 1 tablespoon prepared mustard
· 1/2 teaspoon hot sauce
Combine all the ingredients in a large pot or a Dutch oven. Bring to a boil over medium high heat, stirring frequently to prevent sticking. Reduce the temperature to a very low heat and simmer, uncovered, for at least 1 hour, stirring occasionally. Remove from the heat, cool and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for several weeks.
Parmesan and chive potato cake:
· 4 cups Yukon gold mashed potatoes
· 1 egg yolk
· 2/3 cup grated Parmesan
· 2 tablespoons fresh chives or scallions, chopped fine
· 1/8 teaspoon cayenne pepper
· 1/8 teaspoon ground black pepper
In a large bowl combine all ingredients and mix thoroughly. Shape into ½-inch-thick discs and chill slightly.
Fry cakes in a large sauté pan with butter or olive oil as needed. Cook over medium-high heat for about 3-5 minutes on each side until golden brown and hot throughout. Serves 4-6.
To grill pork chops: Remove from the brine and pat dry. Season lightly with salt and fresh ground pepper and grill to desired doneness. About ¾ of the way through grilling, start basting the chops with balsamic BBQ sauce in order to achieve the caramelization of the sauce on the pork chop.