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Ingredientes
- 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
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% |
