By Chef Nikki Cascone of 24 Prince/Top Chef Chicago
(For 4 chops or small loins)
“Now that the warmer weather is upon us and grilling can become a
regular routine in our menu options, here are some easy tips for
success. I love grilling pork; the flavor and texture from the grill
only accentuates its sweet flavors. Using lean and organic cuts can be
very healthful as well. There are great pork farmers that can be easily
accessed at places like Whole Foods and these days most local
supermarkets stock them, as well. I recommend Berkshire Farms, one of
I always prepare my pork in a quick brine so that
the meat, especially the leaner cuts, stay moist and keep the flavor
when cooking. As there is very little fat, the meat can get dry
Here is a simple brine which can also be used for poultry if you
prefer. I suggest brushing some fresh peaches with olive oil and
grilling them with a few springs of rosemary to serve right along side
- 5 garlic cloves
- 2 bay leaves
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 cup water
Put all herbs together in a small sauce pot and heat to release flavor. Let cool to room temperature.
- 5 cups room temperature water
- 1 cup sugar
- ¼ cup salt
When herb mixture is cooled add both together and add meat.
Refrigerate. It is very important that the water and mixture are no
warmer than room temperature when adding the meat.
Address: 24 Prince St., btwn. MOtt & Elizabeth Sts.