Citrus-Brined Pork Chops
Roasted Potatoes & Pancetta, Spinach & Fig Salad
Brining the pork chops in orange juice ensures moist and flavorful results. Begin the brining process one day in advance of serving.
Serves 6 / Prep Time: / Brining Time
Brine the pork:
- In a large saucepan, combine 4 cups juice, the salt, bay leaf, fennel seeds, and chili flakes. Bring to a simmer, then pour into a large bowl or container. Add the remaining 4 cups juice, transfer to the refrigerator, and chill the brine to 50°F.
- Submerge the pork chops in the brine and refrigerate overnight.
Roast the potatoes:
- Preheat the oven to 350°F.
- Cut the potatoes in half (or quarters if large), place in a bowl with the oil, salt, pepper and rosemary and toss to coat. Arrange in one layer on a rimmed baking sheet. Roast until the potatoes begin to brown and crisp, 30 to 40 minutes, flipping once or twice to ensure even cooking.
- Add the pancetta and sage to the potatoes and cook until the pancetta is golden brown, 10 to 15 minutes more. Remove from the oven and keep warm.
Grill the chops:
- Prepare the grill for direct cooking over medium heat.
- Remove the pork from the brine and pat dry with paper towels. Brush with the olive oil, then grill the chops to your desired doneness. Remove from the grill and let rest while you assemble the salad.
Assemble the salad:
- Place the spinach, figs, and goat cheese in a large salad bowl.
- When ready to serve, add the potatoes and pancetta and any oil from roasting to the salad. Drizzle the sherry vinegar over and toss well, Season to taste with salt and pepper.
- Serve the pork chops with the salad.