Brined Porterhouse Pork Chop & Fire Roasted Salsa | Recipes - Roger Mooking

Ingredients

• 4 Porterhouse Pork Chops, 1” thick
• 1/2 C Kosher Salt
• 4 C Water
• 1 Bay Leaf
• 2 fresh Garlic Cloves
• 1 fresh Lime, peeled and juiced
• 1 Tbsp Green Peppercorns, divided
• 1 Tbsp Black Peppercorns, divided
• 1 Tbsp White Peppercorns, divided
• 1 Tbsp Brown Mustard Seed
• 1 Tbsp Yellow Mustard Seed
• 1 Tbsp Maple Sugar
• 10 Campari Tomatoes
• 4 Kaboom Black Jalapeño Peppers, stems trimmed
• 2 Sweet Twister Peppers, stems trimmed
• 10 Shishito Peppers, stems trimmed
• 1/4 C Vegetable Oil
• 4 Limes, cut in half width-wise
• 1/4 C Extra Virgin Olive Oil
• 4 fresh Garlic Cloves
• 1/2 C fresh Cilantro
• 2 Tsp Kosher Salt
• flaked Sea Salt for finishing