Ingredients

• 1/2 cup salt
• 1/2 cup sugar
• 2 quarts water
• 1 tablespoon juniper berries
• 1 tablespoon freshly chopped sage leaves
• 1 teaspoon red pepper flakes
• 4 or 5 cups water
• 2 cups ice
• 4 (1 1/2-inch thick) boneless pork loin chops
• 2 tablespoons olive oil
• Red Wine Cranberry Glaze, recipe follows
• 1 cup dried cranberries
• 3 cups dry red wine
• 2 oranges, zested and juiced
• 1 cup sugar

Instructions

1. Watch how to make this recipe.
2. In a medium saucepan over medium heat, bring the salt, sugar and 2 cups water to a boil and simmer until salt and sugar dissolve. Remove pan from heat. Add juniper, sage and red pepper flakes. Let steep 5 minutes. Pour 4 to 5 cups water and 2 cups ice into the brine. When brine is chilled, submerge chops into mixture for at least 6 hours and up to overnight, refrigerated. When ready to cook, preheat oven to 350 degrees F. Remove pork from liquid and pat dry. Heat oil in a medium saute pan over medium heat. Cook pork until nicely caramelized about 6 minutes per side. Remove to oven to cook through completely, about 10 minutes. Let rest 5 minutes before slicing.
3. Serve with Red Wine Cranberry Glaze.
4. Combine all ingredients into a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and reduce liquid by half.
5. Yield: 2 cups