Instructions:
Combine brine ingredients in a 2 gallon sealable container and stir until salt dissolves. Place pork chops in the brine and refrigerate for at least 2 hours. Remove from brine (discard brine), pat chops dry and rub lightly with olive oil. Heat a grill pan over high heat until smoking. Grill chops about 5 minutes per side until cooked through. Set aside to rest and make mostarda. Combine all ingredients for mostarda in a small bowl and season to taste with salt. Serve chops topped with mostarda, hot or at room temperature.
Wes and Jules, I am down for a hobbit party any time! Elevenses, second breakfast, you name it. I loved this feature. Great answers, very much in my wheelhouse. I can’t wait to try Argus Cider!
Jen, you are in for a serious treat!
Oh, Tepache… That brought back a lot of childhood memories. My grandmother had 12 children and very limited means, which made her resourceful like no other. I remember her saving the pineapple rinds to make tepache. Surprisingly, I’ve never tasted it, but the memories of it will always remain. Great post!
Maya, I *love* that tepache brings back childhood memories . . .
I love this Tastemakers series! Keep it up!
And Then The Doorbell Rang
Thanks, Leslie, I am sure loving getting to hear the stories of all these cool, creative people!
I agree with Leslie,it’s one of the thing’s I look forward to .I am makeing this next.Thank you!