Verbena-Brined Pork Chops

Name: Verbena-Brined Pork Chops
Yield: Makes 8 servings
Ingredients: 4 quarts water; 1 cup loosely packed fresh lemon verbena leaves (1/2 ounces) or 1/2 cup dried (optional; sometimes called vervain); 1/4 cup plus 2 tablespoons kosher salt; 1/4 cup plus 2 tablespoons sugar; 8 (1 1/2-inch-thick) pork rib chops (6 pounds total), frenched (see cooks' note, below); Accompaniment: Hoppin' John Risotto; an instant-read thermometer

By Charlene Rollins

August 20, 2004

Brining these pork chops keeps them plump and juicy, but if lemon verbena for the brine isn't readily available, you can leave it out. Its subtle flavor probably won't be missed, especially if you serve the chops with the distinctly lemony hoppin' John risotto.

Cooks' notes:

·To french chops, scrape rib bones lengthwise (away from meat) with a sharp paring knife to remove any meat and membrane. Or ask the butcher to do this.
·Chops can be brined in the refrigerator up to 5 days.
·If you aren't able to grill, chops can be cooked in batches in a hot well-seasoned ridged grill pan over moderate heat. Cooking time will be 22 to 24 minutes total per batch.

Recipe notes

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