I got some choice chops from a quality butcher, and brined them last night with an eye towards cooking them tonight for dinner. How would you recommend I cook them? I was thinking of trying out this Sage-Cider cream sauce but I am open to suggestions. If it matters, the brine was equal parts kosher salt and sugar boiled to dissolve, then I added a bunch of regular water, some apple cider vinegar, then threw in some allspice, cloves, an black peppercorns.
Wow, sounds great. With all that flavor already packed in; I’d just throw them on a cast iron skillet myself. Maybe coat them with some bread crumbs.
I like the cut of your jib. I think I will do that, and make this glaze on the side, as an optional topping. Thanks!