Chile-Rubbed Heritage Pork Chop

Chile-Rubbed Heritage Pork Chop

From: Executive chef Jeff Harris, American Food + Beverage, Fort Worth, TX. Yield: 4 servings. This recipe is served with Cowboy Baked Beans and Pumpkin Seed Salsa Verde.

4 bone-in pork loin chops from a heritage breed, cut 1½" to 2" thick

Pork Brine:
4 quarts water
1½ cups kosher salt
¾ cup light brown sugar
10 sprigs fre

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