Sage Brine for Pork Chops
- 1 1/2 ounces kosher salt (this will be a 5% solution)
- 15 ounces of water
- 15 ounces of ice cubes
- 1 large shallot, sliced
- 10 cloves garlic, smashed with the flat side of the knife
- 1 lemon, halved
- 1 packed tablespoon sage leaves, fresh
- 2 bay leaves
- 1 tablespoon black peppercorns, cracked in a mortar with pestle, or on a cutting board with the bottom of a heavy pan
- 4 pork chops, bone-in, about 8 ounces each
In a medium saucepan over high heat, combine the salt water, shallot, garlic, lemon, sage, bay leaves, and peppercorns, and bring to a simmer.
Remove from the heat. Add ice cubes to quickly bring to room temperature.
Submerge the pork chops in the brine and refrigerate for 6 to 8 hours.
Remove the chops from the brine, discarding the brine. Rinse the chops and pat dry with paper towels.
Source: Rulhman’s Twenty. Also available here.