Pinot-Brined Pork Chop

Paired with 2017 Black Kite Cellars Gap’s Crown Vineyard Pinot Noir (Sonoma Coast)

  • 4 pork chops, pinot brined see recipe below
  • sea salt-lemon cucumbers see recipe below
  • salsa verde see recipe below
  • 12 heirloom melons, 1”x1” rough cuts
  • 1 cup padrón peppers, no seeds, sliced
  • 1/8 tsp allspice, ground
  • 1/8 tsp cayenne pepper
  • 1/4 tsp chili flake
  • 1 tsp granulated sugar
  • 1 tsp lime juice, fresh squeezed
  • kosher salt as needed
  • black pepper, fresh ground as needed
  • olive oil as needed
  1. Preheat the oven to 400˚F.
  2. Add the melons, all spice, cayenne pepper, chili flake, sugar, ½ teaspoon salt, and lime juice to a small mixing bowl. Mix well and set aside.
  3. Remove the pork chops from the brine. Using paper towels pat dry the pork.
  4. Season the pork on all sides with salt and pepper.
  5. Add 2 tablespoon olive oil into a large cast iron skillet. Heat the oil on high until smoking point.
  6. Place the pork chops into the skillet. Sear until well caramelized on all sides.
  7. Place the cast iron into the oven. Cook the pork until desired temperature (we recommend 145˚f internal temperature).
  8. Remove the pork from the cast iron and set aside to rest.
  9. Using a clean towel wipe out the cast iron, add 1 tablespoon of olive oil, and place the cast iron back on high heat.
  10. Strain the melons from the marinade on to a paper towel lined plate.
  11. When the olive oil reaches smoking point, add the melons and padrón peppers. Occasionally stirring, cook the melons until they a lightly caramelized.
  12. Place the caramelized melons on to your entrée plate.
  13. Spoon the sea sat cucumbers on to each plate.
  14. Place the pork chop on top of the melons and cucumbers.
  15. Gracefully spoon the salsa verde over the pork chop.

Pinot Brined Pork Chop

  • 4 pork chops, 1 “ thick
  • 1 quart water
  • 3 cups pinot noir
  • 1 cup port wine
  • 1/2 cup coriander seeds
  • 1/4 cup fennel seed
  • 1/2 cup kosher salt
  • 1/2 cup granulated sugar
  • 3 sprigs thyme, fresh
  • 1/2 cup onion, rough chopped
  • 1/2 cup celery, rough chopped
  • 1/2 cup carrots, peeled, rough chopped
  • 1/4 cup garlic cloves, smashed
  1. In a medium sauce pot add water, pinot, port, salt, sugar, coriander seed, fennel seed, thyme, garlic, onion, celery, and carrots.
  2. Place the pot on high heat until the liquid reaches a boil. When the liquid reaches a boil remove it from the heat
  3. Set aside until the brine is cooled to room temperature.
  4. Place the pork chops in a high sided container.
  5. Pour the brine over the pork chops. (make sure the pork chops are fully covered with brine).
  6. Place the pork chops in the refrigerator for 8 to 12 hours.

Sea Salt-Lemon Cucumbers

  • 4 lemon cucumbers, cut into quarters
  • 2 tbsp lemon juice, fresh squeezed
  • 1 tsp lemon zest, finely grated
  • 1/2 tsp fine sea salt
  • 2 tsp granulated sugar
  • 1/2 tsp fennel pollen
  • 1/2 tsp bee pollen
  1. Add all ingredients into a medium mixing bowl.
  2. Mix well until the sugar and salt are dissolved.
  3. Let the cucumbers marinate for 20 minutes.
  4. Mix the cucumbers well and let marinate for another 10 minutes.
  5. Strain the cucumbers from the liquid before serving.

Salsa Verde

  • 1 1/4 pound tomatillos, husked
  • 1 jalapeno, stem removed
  • 2/3 cup yellow onion, chopped, rinsed under water
  • 1/4 cup cilantro, chopped
  • 1 tsp garlic, minced
  • 2 tsp kosher salt
  • 1 1/2 tsp granulated sugar
  • 2 tbsp fresh lime juice
  • 2 tbsp water
  1. Move oven rack about 4 inches below the broiler element, preheat broiler to high heat.
  2. Place the tomatillos and jalapeno on a baking sheet. Roast under the broiler until well charred (about 4 to 5 minutes).
  3. Mix the tomatillos well. Roast until well charred again. (about 3 to 4 more minutes)
  4. Add the roasted tomatillos, jalapeno, and all the juices from the baking sheet to a food processor.
  5. Add all remaining ingredients and purée smooth.