Bon Appetit - October 2013; If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.
- Bring brown sugar, 1 cup salt, 2 bay leaves, 1 Tbsp. coriander seeds, 1 tsp. peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool.
- Place pork and brine in a large (2-gal.) resealable plastic bag. Seal bag and chill at least 8 hours.
- Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
- Toss potatoes and onions with 4 Tbsp. oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside.
- Place rack in lower third of oven and preheat to 425°. Using the side of a chef’s knife, crush remaining 2 Tbsp. coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8–10 minutes.
- Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°, 60–75 minutes.
- Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops.
- DO AHEAD: The pork can be brined 2 days ahead. Keep chilled.
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 205 | ||
Calories from Fat: 12 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 4852.6mg | 167 % | |
Potassium 579.1mg | 15 % | |
Total Carbohydrate 47.4g | 14 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 44.2g | ||
Protein 2.5g | 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: 205
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