8 cups water
1/4 cup molasses
1/2 cup sugar
2 garlic cloves, smashed
1 cup kosher salt (or 8 Tablespoons table or sea salt)
1 1/4 teaspoons black peppercorns, cracked in a mortar and pestle
1 cinnamon stick
1 1/2 teaspoons coriander seeds, toasted and smashed
2 whole cloves
4 allspice berries, smashed
1 sprig rosemary
8 pork chops, bone out, about 1 1/2 inches thick, trimmed of fat
2 Tablespoons unsalted butter
1 large Bosc pear, cored, cut into 1/2" wedges lengthwise
2 Fuyu persimmon, cored, cut into 1/2" wedges lengthwise
1 teaspoon chopped rosemary
1/8 teaspoon cinnamon
1 clove garlic, minced
1/2 teaspoon kosher salt
Pork and Sauce:
1 Tablespoon canola oil (for searing pork only)
2 Tablespoons cider vinegar
1/4 cup brandy
2 cups demi-glace (can substitute chicken or veal stock)
1 Tablespoon molasses
1 teaspoon kosher salt
Heat oven to 400ºF.
Brine Pork: In a large bowl, combine water, molasses, sugar, garlic cloves, salt, peppercorns, cinnamon stick, coriander seeds, cloves, allspice and rosemary sprig. Stir until the sugar and salt are dissolved. Add pork and ensure meat is submerged. Cover the bowl with plastic wrap and refrigerate, 1 1/2-2 hours. Remove pork from the brine and pat dry with paper towels. Set aside.
Cook Fruit: In a large sauté pan, melt the butter. Add the pears, persimmon, rosemary, cinnamon, garlic and salt; cook over medium heat, tossing occasionally until the fruit is just tender, about 6-7 minutes. Transfer the fruit and all their juices to a medium bowl.
Sear Pork: In another large sauté pan, add 1 Tablespoon canola oil and heat on high. When almost smoking, sear pork on each side until golden, about 2-3 minutes per side. Transfer to a sheet pan.
Roast Pork: Roast the pork until an instant read thermometer inserted in the center registers 145-150°F, about 10 minutes. (Brined pork looks pink even when done.)
Make Sauce: Pour off any excess fat from the pork sauté pan. Heat the pan again over medium heat and add the vinegar and brandy. Deglaze by scraping and combining any brown bits. Boil to a syrupy glaze, about 1-2 minutes. Add demi and reduce by one third, about 5 minutes (if using stock, reduce by half). Add molasses and salt and cook for 1 minute. Just before serving, add the cooked fruit and their juices to the sauce to warm.
Garnish and Serve: Serve the pork and spoon the glazed fruit and sauce around the pork. Garnish with a rosemary sprig and serve immediately.
Recipe created by Parties That Cook®