NYT
4/8/02

Braised Pork Chops

           4 rib pork chops, 1 1/2 inches thick 
           Brine or hot-pepper liquid (recipes follow)
           3 tablespoons olive oil. 

           1. Soak the chops in brine or inject with hot-pepper liquid
           1 to 24 hours before cooking. (To inject chops, fill the
           syringe with liquid, insert about 2 inches into the side of
           each chop and inject.) 

           2. Remove the chops from the brine and dry with paper
           towels. 

           3. Heat the oil in a Dutch oven or deep skillet over
           medium-high heat. Add the chops and sear until browned,
           about 1 minute per side. Reduce the heat to medium and
           add water to a depth of about 1/4 inch. Cover the pan and
           cook 7 minutes, adjusting the heat so the water simmers
           steadily, adding water as needed. 

           4. Turn the chops and cook until they reach an internal
           temperature of 145 to160 degrees, 5 to 7 minutes. Remove
           from the pan, cover and let stand 5 minutes. 

           Yield: 4 servings.

           The Brine

           9 cups water
           1/2 cup salt
           1/2 cup sugar or maple syrup. 

           Combine ingredients in a bowl. Stir until salt and sugar
           dissolve. 

           Yield: About 9 cups.

           Hot-Pepper Liquid 

           4 tablespoons unsalted butter
           1/2 cup peeled, chopped onion
           1/2 cup chopped celery
           6 tablespoons peeled, chopped garlic
           1 jalapeno, chopped
           2 cups chicken or beef broth 
           2 tablespoons white vinegar
           1 tablespoon plus 1 teaspoon salt
           1 tablespoon black pepper
           1 tablespoon cayenne pepper. 

           Melt the butter in a saucepan over medium heat. Add the
           onion, celery, garlic and jalapeno, cover and cook until
           wilted, about 10 minutes. Add the remaining ingredients,
           stir well and heat to boiling. Simmer 5 minutes and strain
           into a bowl. 

           Yield: About 2 cups. 