p. 43
Salt-Crusted Pork Chops. Photo by Alison Shaw.

1 qt. Basic Meat Brine
6-8 pork chops, 1 inch thick
Sea salt
Black pepper
1/4 cup canola oil

Preheat oven to 400˚.

Place chops and brine in a sealable bag or nonreactive bowl. Let rest 1 hour, remove chops and pat dry. Season both sides of chops with salt and pepper.

Heat oil in skillet over medium-high heat. Lay chops flat in skillet, cooking in batches if necessary. There should be a strong sizzling sound when the meat hits the pan. Sear 3 minutes, turn chops over and sear an additional 3 minutes.

Place skillet, if all chops fit, or chops in a roasting pan, into the oven and bake for 8 minutes, until the internal temperature reads 130˚.

Remove pork from oven and let rest 10 minutes, to redistribute juices, before serving with Warm Eggplant and Tomato Salad ladled on top.

From our cookbook, Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen