Brined Porterhouse Pork Chop & Fire Roasted Salsa

Brined Porterhouse Pork Chop & Fire Roasted Salsa

rogermooking.com

Brined Porterhouse Pork Chops with Fire-Roasted Salsa | Perfect flavors and easy preparation for a delicious meal. Recipes by Roger Mooking.

View full recipe on rogermooking.com

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Cooking tools:

  • Grill
  • Food processor
  • Spice grinder
  • Mortar and pestle
  • Instant-read thermometer
  • Stove
  • Pot
  • Airtight container
  • Refrigerator
  • Mixing bowl
  • Spoon
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Peeler
  • Tongs
  • Serving platter

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

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