A Sonoma hot spot for home-cooked country cuisine with French flair, the girl & the fig is known for their cheese & charcuterie platters, French aperitifs, and charming antique bar. Their inventive seasonal menu highlights rustic French bistro fare, house-cured meats, and, of course, fresh figs and vegetables.
Sondra Bernstein, proprietor of both the girl and the fig and the sister restaurant Estate, has shared a recipe for Grilled Pork Chops with Roasted Garlic and Rosemary-Potato Gratin. Today, we offer you the first part of this dish: grilled pork chops and a brine recipe that creates moist, tender chops.
Check back over the next few days for the second and third parts of this delicious recipe: Roasted Garlic and Rosemary-Potato Gratin and Lacinato Kale.
Grilled Pork Chops and Brine: 4 10oz center cut pork chops
2 quarts water ¼ teaspoon dried thyme
½ cup Kosher salt ½ teaspoon coriander
¼ cup sugar ½ teaspoon fennel seed
2 bay leaves pinch of chili flakes
5 black peppercorns 2 cloves
¼ teaspoon garlic powder
Grind all spices in coffee grinder, add to water along with sugar and salt. Whisk well to combine. Add pork chops and brine for 24hrs in refrigerator. Remove from brine and pat dry.
When ready to grill, season very lightly because the meat will be salty already from the brine. Brush with oil and grill over high heat until desired doneness.
If serving this meal with your favorite vintage, the girl and the fig recommends a bottle of Grenache.