Yields
4 servings
Szechuan peppercorns have a distinct spicy, woody fragrance. It adds a cool aroma and flavour to the salsa, but you could substitute regular black pepper.
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ingredients
Brined Pork Chops
4
double pork chops, about 8 ounces each
3
cup apple juice, for the brine (750 ml)
¼
cup kosher salt, for the brine (60 ml)
1
cup water for the brine (250 ml)
½
cup cilantro, chopped (125 ml)
1
Tbsp vegetable oil, for pan searing (15 ml)
Mango Salsa
1
small red onion, finely diced
1
tsp toasted and crushed szechuan peppercorns (5 ml)
1
to 2 tbsp. ginger, minced (15 to 30 ml)
1
to 2 green chiles, finely diced
Juice of 1 lime
1
mango (preferably ataulfo), peeled and finely diced
2
Tbsp olive oil (30 ml)
1
Tbsp chopped cilantro (15 ml)
Salt and pepper, to taste
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directions
Step 1
Preheat oven to 400 degrees F.
Step 2
In a large bowl add all the brine ingredients and whisk until salt has dissolved fully.
Step 3
Remove pan from the oven and place the pork chops onto a platter to rest for 4 to 5 minutes. Reserve any pork juices that are in the pan.
Serve the pork chops and with the mango salsa and reserved pan juices.
Step 4
In a medium sized bowl, add the red onion, szechuan peppercorns, ginger, chile and limejuice, mix well. Stir in the mango, and while mixing add the olive oil. Check seasoning and stir in the cilantro.