I recently took a group of Wine-Knows clients to dinner at Richard Sanford’s winery in the
Santa Rita Hills near . I hired a chef to wave his magical wand and create a dinner worthy of Santa Barbara ’s award-winning Pinots. The chef exceeded my expectations (very hard to do) and cooked one of the top pork dishes I’ve ever tasted. Sanford
I am often disappointed with pork, especially chops. They’re often dry and/or tough. After one bite of these seriously over-the-top chops I knew there had to be a secret. There was---it was the brine. Those of you thinking “That’s too much work for me” STOP RIGHT THERE. I’ve timed it and the brine takes all of 2 minutes to assemble. The chops marinate for 3-4 hours. No big deal.
We grill these morsels of heaven over mesquite, but the chops are so amazing that even a gas grill would do the trick. Think juicy, flavor-chocked, and melt-in-your-mouth tender. Here’s the magic brine:
1 Quart water
4 Tablespoon kosher salt
4 Tablespoon brown sugar
2 Tablespoon crushed juniper berries
2 cloves garlic
Marinate at least 2 hours.
Thank you, Kurt Alldredge, owner of the Chef’s Touch!