The Eat Like a Man Guide to Feeding a Crowd by Ryan D'Agostino

Author:Ryan D'Agostino [D’Agostino Voltaggio Batali Granger]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2015-01-17T16:00:00+00:00

MITCHELL ROSENTHAL

SALT

San Francisco, California

Grilled Pork Chops with Pickled Cherry Peppers, Rosemary, and Garlic

Lean, boneless cuts of meat have a tendency to dry out, and that’s why brining—immersing the chops in what amounts to a seasoned saltwater bath—is your friend. As opposed to seasoning the surface of the meat, brining not only allows the seasoning to penetrate the whole chop, it aids in retaining moisture. Ideally you want the pork to sit in the brine for at least twenty-four hours, but if you plan on pork chops for dinner and only have time to toss them in the brine before you go to work, they’ll still be better off.

SERVES

10

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