3 Day Brined Pasture Raised Pork Chops | Chef James Clarke

Another recipe submitted by Chef James Clarke! On the menu today is our pasture raised bone-in pork chops. This recipe calls for the pork chops to be left in brine for 2 or more days. You can't go wrong with that. In case you missed Chef Clarke's first recipe on pasture raised Chorizo tacos, here is a little more information on who he is! 

About The Chef

James Clarke has been working as a chef in Chicago’s bustling restaurant industry for the last ten years.  Classically trained, James’ background has been focused mainly on Italian cuisine, with stops in Hungarian and Czech.
James has worked in some of the best-regarded establishments in Chicago. The small plates sharable Davanti Enoteca, the intimate New American Café 103, and the Michelin rated Bohemian House have given James a well-rounded approach to food. 


Sauted Spinach
Bay Leaves
Salt & Black Peppercorn

Special Instructions

The Brine
  • 1 cup salt
  • Black peppercorn 
  • Bay Leaf 
  • 4 cups of water 
Combine in a 3 quart pot.  Bring to a boil, turn off the heat and let cool. Once at room temp pour over pork chops refrigerate for at least 24 hours. 
This is the simplest of brines. Feel free to get creative and add any herbs and aromatics (garlic, shallot, etc.) you may have. 

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