In 1976 Jane Grigson’s now classic book,
The following method of brining allows us to consistently produce a perfect, thick double pork (or veal) chop that is flavorful, tender, and full of juices. The only meat not to use this method with is lamb, which benefits from dry brining only.
In this procedure, the pork is cooked enough initially to allow chops or medallions (boneless sections cut across the loin) to be cut and marinated. It is then reheated to finish the cooking process, with this second cooking taking less than half the time it would take to cook the meat from a raw state. This short cooking period means that the meat does not seize up and get tough, which would necessitate a long resting period.
Trim the loin so that there is only
When the pork is fully brined, remove it from the pan and wipe it dry. Season with the pepper.
Heat a sauté pan over high heat and sear the loin, browning it on all sides, about 5 minutes. Put the loin in a roasting pan just large enough to hold it and
At this point the loin is ready to be cut into portions, and for a second marination for an hour with fresh herbs or spices to develop and highlight the flavors in the meat. Then it is ready to finish the cooking.
© 2002 Jeremiah Tower. All rights reserved.