Brined Pork Chops with Peach Compote

From Chef Adam Greenberg | The Coconut Club | Photo by Jennifer Chase

Serves 4

Ingredients

4 pork chops, bone-in, ½ inch thick

For the brine:

1 cup salt

1 cup brown sugar

2 tablespoons juniper berries

4 cloves garlic, crushed

3 sprigs rosemary

2 tablespoons black peppercorns

2 tablespoons apple cider vinegar

4 cups lukewarm water

For the peach compote:

¼ cup applewood-smoked bacon, diced

¼ small yellow onion, finely diced

3 ripe peaches, diced

2 sprigs thyme

¼ cup Cotton & Reed Allspice Dram (or substitute brandy)

¼ cup maple syrup

2 tablespoons cider vinegar

3 strips lemon zest, removed using a peeler

Place all ingredients for brine in a bowl and mix well. Add the pork chops, wrap well and leave in brine for 24 to 36 hours.

To make the compote, sweat out the bacon in a pan over medium heat; remove once the fat is rendered out and it is almost fully cooked. Reserve some bacon fat in the pan.

Next, slowly sweat out the onion in the reserved bacon fat, add the bacon back to the pan, add the peaches and cook for 5 minutes until the peaches begin to break down a bit. Turn the heat up under the pan, add the Allspice Dram or any alcohol you like (brandy or any brown booze works nicely) and flambé until the alcohol is gone. Add the maple syrup, thyme and zest; turn to a low simmer and cook until thickened. Set aside.

Remove pork chops and pat dry, season with fresh ground pepper and salt, grill on both sides until internal temperature of 155°F is reached. Let rest and slice, serve peach compote over the top or on the side.

Chefs Adam Greenberg and Christian Irabién dish up summer fun. From the EdibleDC 2018 Summer Issue.