Recipe: Vanilla-Brined Pork Chops

VANILLA-BRINED PORK CHOPS

4 cups hot water
2 1/2 teaspoons pure vanilla extract
1/2 cup sugar
1/2 cup kosher (coarse) salt
2 tablespoons cracked black peppercorns
4 cups cold water
4 to 6 pounds center-cut loin pork chops (1 1/4 to 1 1/2 inches thick)
Vegetable oil (if frying chops)

In a large plastic container or bowl, stir the hot water with the vanilla, sugar, salt and peppercorns until the sugar and salt are dissolved. Add the 4 cups cold water, and refrigerate until the temperature of the liquid drops below 45 degrees F.

Trim the excess fat from the meat, and submerge the chops in the brine. If they float to the surface, set a plate or other object over them to keep them under the liquid. Refrigerate for 6 hours.

WHEN READY TO COOK:
Grill the chops by searing them over hot coals and then moving them to a cooler spot on the grill to finish cooking (this should take about 5 minutes per side) with the lid down. (Or, fry them gently in a little oil in a large skillet over medium heat.) In either case, the pork is done when the internal temperature is 145 to 150 degrees F or when chops are just slightly pink in the center.

Makes 6 servings
Source: The Philadelphia Inquirer, December 26, 2001 - Adapted from a recipe by San Francisco chef Nancy Oakes from The Complete Meat Cookbook by Bruce Aidells