Recipe:Dry Brined Berkshire Pork Chops
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Thick, juicy dry-brined Berkshire chops, lightly seasoned and paired with a zesty salad of baby kale and blood oranges. Perfection on a plate. Serves 2 - .
BONE-IN BERKSHIRE PORK THICK RIBEYE CHOP, thawed1.25 LbsQty 3.50 lbs$10.73
Coarse Sea Salt1 bottleQty 1 Tbsp.$5.38
Freshly Ground Black Peppercorns1 bottleQty 1Tbsp.$5.78
Bad to the Bone Pork Seasoning1 bottleQty ½ Tbsp.$4.98
Olive OilQty 1 tsp.
Baby KaleQty 3 oz.
Blood Oranges, peeledQty 2
Hazelnuts, toasted and choppedQty ½ Cup
Dijon MustardQty 1 tsp.
Extra Virgin Olive OilQty 2 Tbsp.
Red Wine VinegarQty 2 Tbsp.
- Season pork chops with salt, pepper and seasoning. Cover with plastic wrap and refrigerate overnight.
- Pre-heat oven to 400°F. Rinse off dry brine. Pat dry and bring to room temperature.
- Heat a large skillet over medium-high heat with 1 tsp. oil. Sear pork chops on both sides until golden brown. Transfer to a sheet pan and roast for 10-12 minutes. Internal temperature should read a minimum of 145°F for medium rare. Let meat rest for 5 minutes before serving.*
- Prepare the salad. Trim off ends and rind of oranges; cut off the segments. Place kale in a salad bowl; add orange segments and hazelnuts. Cover and set aside.
- In a small bowl, whisk together the vinegar and mustard. Whisk in the olive oil and season with salt and pepper. Set aside until ready to serve.
- Pour dressing over salad and toss. Serve pork chops with salad on the side.
*USDA recommends cooking pork to a minimum internal temperature of 145°F.