Verbena-Brined Pork Chops

Name: Verbena-Brined Pork Chops
Yield: Makes 8 servings
Ingredients: 4 quarts water; 1 cup loosely packed fresh lemon verbena leaves (1/2 ounces) or 1/2 cup dried (optional; sometimes called vervain); 1/4 cup plus 2 tablespoons kosher salt; 1/4 cup plus 2 tablespoons sugar; 8 (1 1/2-inch-thick) pork rib chops (6 pounds total), frenched (see cooks' note, below); Accompaniment: Hoppin' John Risotto; an instant-read thermometer

By Charlene Rollins

August 20, 2004

Brining these pork chops keeps them plump and juicy, but if lemon verbena for the brine isn't readily available, you can leave it out. Its subtle flavor probably won't be missed, especially if you serve the chops with the distinctly lemony hoppin' John risotto.

Cooks' notes:

·To french chops, scrape rib bones lengthwise (away from meat) with a sharp paring knife to remove any meat and membrane. Or ask the butcher to do this.
·Chops can be brined in the refrigerator up to 5 days.
·If you aren't able to grill, chops can be cooked in batches in a hot well-seasoned ridged grill pan over moderate heat. Cooking time will be 22 to 24 minutes total per batch.

Recipe notes

Moo Ping (Thai Grilled Pork Skewers)

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Slow-Smoked Chicken

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Chipotle-Citrus Ribs

Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.