JUNIPER-BRINEDJUNIPER-BRINEDPORKPORK
CHOPSCHOPSWITHWITHORANGE-ORANGE-
LOUISIANALOUISIANA HEAT SAUCEHEATSAUCE
MAKES 4 SERVINGS
Combined with orange marmalade,
the nutty aroma of Landry Vineyards
Louisiana Heat really shines through in
this sauce.
4 cups water
2 tablespoons kosher salt
2 tablespoons fi rmly packed dark
brown sugar
5 sprigs fresh sage
1½ tablespoons juniper berries,
crushed
1½ tablespoons black peppercorns,
crushed
4 bone-in pork chops (about 1 inch
thick)
2 tablespoons unsalted butter,
divided
¼ cup thinly sliced shallot
¾ cup Landry Vineyards Louisiana
Heat
¼ cup orange marmalade
Garnish: chopped fresh sage- In a large Dutch oven, bring 4 cups
water, salt, brown sugar, sage, juniper
berries, and peppercorns to a simmer
over medium heat, stirring until sugar
is dissolved. Remove from heat, and
let cool to room temperature. - Transfer cooled brine to a large
plastic container. Add pork chops;
cover and refrigerate for at least
2 hours or overnight. - Remove pork chops from
container, discarding brine. Rinse
pork under cold water, and pat dry.
4. In a large saucepan, melt 1 tablespoon
butter over medium-high heat. Add
pork chops; cook, turning once,
until browned and an instant-read
thermometer inserted in thickest
portion registers 145°, about
8 minutes per side. Remove from
pan. Cover with foil; keep warm.
5. Add shallot to pan; cook until
tender, about 1 minute. Add Louisiana
Heat; cook, scraping browned bits
from bottom of pan with a wooden
spoon, until reduced by one-third,
about 3 minutes. Stir in marmalade
and remaining 1 tablespoon butter
until heated through, about 1 minute.
Serve sauce with pork chops. Garnish
with sage, if desired.
Louisiana Cookin’ | September/October 2019 82