"Eat" Magazine, December 2012
To Make Anise Brine:
In a large pot set over high heat, combine 1 gallon of water and the rest of the ingredients and stir to combine. Heat until the sugar and salt are dissolved, then remove from stove. Let cool completely and refrigerate until needed.
To Make Pork Chops:
In a large nonreactive container, submerge the pork in the brine and place in refrigerator for at least 12 hours or overnight, then remove the chops and dry well with paper towels.
Preheat oven to 325. Heat the oil or lard in a large ovenproof pot or Dutch oven set over medium heat. Dredge the chops in the flour, shaking off the excess. Reserve the left over flour.
Cook the chops in fat about 4 minutes per side until they are brown and crisp on the exterior and transfer to a plate. Reduce heat to medium-low. Add the onions and bay leaf and cook, stirring often, until the onions are softened, about 15 minutes. Season well with salt and pepper.
Add 6 tablespoons flour to the onions, stir well and allow to cook 3 or 4 minutes. Slowly add the stock, stirring and scraping the pan well, until it is incorporated and the mixture is slightly thickened.
Return chops to the pot and bring to a simmer, then cover tightly and cook in the oven until very tender, 2 or more hours. Transfer chops to a plate and place pot in stovetop, over medium heat. Reduce sauce until it is thick enough to resemble gravy, skimming excess oil and foam if necessary. Return chops to pot to reheat, then serve with their gravy over rice or mashed potatoes. Garnish with parsley if you like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 207 | ||
Calories from Fat: 3 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 7287.5mg | 251 % | |
Potassium 220.2mg | 6 % | |
Total Carbohydrate 49.6g | 15 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 47.1g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 207
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