Turkey season is off n running here States side. Though Thanksgiving is done and dusted the next big turkey holiday is Christmas, which is only a few weeks away. Last year I did a post around this time about Salting a turkey, which is a technique used with salt to create moisture in the meat as well as adding delicious flavour. The salt draws the moisture out of the meat but then re-absorbs it so in effect you’re actually brining it in it’s own juices. Because I’ve tried and tested this technique with turkey, I was curious to see if it would work as well with a smaller cut and different type of meat. Also with peeps being tired of turkey (for now) I figured I’d go with the other white meat….pork. This turned out really tasty and is a great way put some juicy flavour into those leaner proteins like turkey breast, chicken breast and pork loin.
1 1/2 lbs grass fed or organic pork loin chops (4 x 5 oz portions, approx.)
3 tbsp salt
4 sprigs fresh rosemary
4 sprigs fresh thyme
Place the raw pork chops in a large bowl or dish and coat with salt and herbs. Cover and refrigerate in same bowl for a minimum of 6 to 24 hours.
Remove chops from fridge 1 hour before cooking so they’ll return to room temperature. This is to ensure the meat will cook evenly.
Preheat grill or saute pan. Pat chops dry with paper towel before cooking. Sprinkle with black pepper. Sear on medium heat for 3 minutes on each side.
Because pork chops are so lean they will over cook quickly so you want to about cook them to medium and then let rest for 2 minutes before eating. They’ll be perfectly cooked. Easy enough right? Give it a go and let me know what you think!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.