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| Pork Chop Brittany |
| Yields: 4 Servings |
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| Ingredients for Pork Chop Brine |
1 1/4 cups sugar
1/2 cup Crystal Diamond Kosher Salt
1/3 cup liquid Armagnac
10-1/4 cups hot water
1 crumbled bay leaf
2 apples (cored) rough chop
1/4 cup garlic thin sliced
1/2 tablespoon ground cinnamon
3 cloves
1/4 cup fresh thyme (rough chopped)
7 1/2 cups ice |
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| Ingredients for Calvados Sauce |
2 apples
1/4 cup shallots diced
4 oz. calvados
4 oz. chicken stock
4 oz. Veal Stock
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| Method |
| Add first four ingredients into large Tupperware container and whisk to dissolve completely. Add all remaining ingredients, topping with ice to cool. When brine has cooled add pork chops and allow brining for 48 hours. Remove and Rinse Pork chops. Notes:
Ratio 5:3 Sugar to Salt ALWAYS
You can make smaller or larger batches accordingly
A batch may be used twice before loosing effectiveness
Batches may be made in advance and stored in the fridge
Remember to stir well prior to use
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