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
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 1642g | |
Calories 522 | |
Calories from Fat 330 | 63% |
Total Fat 37.43g | 47% |
Saturated Fat 14.23g | 57% |
Trans Fat 0.0g | |
Cholesterol 97mg | 32% |
Sodium 343mg | 14% |
Potassium 1680mg | 48% |
Total Carbs 24.55g | 7% |
Dietary Fiber 8.1g | 27% |
Sugars 4.81g | 3% |
Protein 28.68g | 46% |
Advertisement
Advertisement