Juniper-Fennel Brined Pork Chops

Directions

The Day Before

Brining Pork- Heat all ingredients until salt is dissolved.  Place brine in a large vessel and cool in refrigerator.  

Once brine is cool, add pork chop and brine meat for 12-18 hours.  

Remove pork, pat dry and place on a clean pan, uncovered, in refrigerator

Beans- Soak 2c. Cannelini in 6c. Water

3 Hours Before Dinner

Heat  a medium pot on low-medium heat.  Add a glug of oil, add onions and garlic.  Cook over low heat and sweat without coloring.  If browning happens, turn heat down.  Add tomatoes and continue to cook for 2-3 minutes.  

Drain beans and add to the pot.  Add chicken stock and enough water to submerge the beans by an inch or two.  Slowly cook beans until they are tender but not falling apart.  Depending on the bean, this can take up to 2 hours.  Add water if needed.  

Once beans are at desired doneness, pull from heat and add your handful of thyme to the pot.

Prepare your Hanksville Grill, for cooking.  Along wood to burn down to coals.  Wipe grill grate with a rag and vegetable oil.

Cut your turnips in half, leaving some stem on top.  Submerge in cold water to clean.  Drain, place on a clean plate with a towel to dry.  Clean and chop the turnip greens if they look nice.

Go Time

Set your grill grate at a medium height.  Place large cast iron pan on the grill grate, begin heating up the pan for the turnips. 

Place the pork chops on the grill on their side (fat side down).  Begin to render the fat on low-medium heat.  Fat should start to become golden brown.  Once the fat side is rendered, lower grill to achieve higher heat.  

Turn the pork chops to cook both sides until caramelized and to desired doneness.  Pull pork chops off the grill and place on a clean plate.  Rest for 8-10 minutes. 

While cooking pork chops, add a glug of olive oil to cast iron pan.  Add turnips to pan, cut side down.  You should see and hear a sizzle when they hit the pan.  Season with salt and pepper.  Cook 6-7 minutes on cutside or until deeply caramelized.   Flip, toss once or twice, add a squeeze of lemon juice.  

As pork rests, pull the thyme from your beans.  Bring to a rapid boil, season with salt, chiffonade parsley, pads of butter and add your chopped turnip leaves.  Pull from heat.  

Slice pork chops and serve with turnips and beans.