Pork Chops


Pork Chops

Servings 2 Servings


For the Chops:

  • 2 large Rib Pork Chops

Brine the Chops:

  • 8 to 10 Juniper Berries crushed
  • 3 to 4 Garlic Cloves crushed
  • 1/4 cup Salt
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Sherry Vinegar
  • 2 tablespoons Brown Sugar
  • 33 ounces / 1 liter approx. Cold Water

For the Sauce:

  • 2 ounces Sweet not salted Butter
  • 2 tablespoons Shallots chopped
  • 4 ounces Mushrooms sliced
  • 1 dash of Worcestershire Sauce
  • 2 tablespoons Soy Sauce
  • 2 cups Beef Stock
  • ½ cup Marsala Wine
  • 2 to 3 ounces Butter at the end

For the Potatoes:

  • 2 large Sweet Potatoes peeled and chopped
  • 4 Garlic Cloves
  • 1 tablespoon Ginger chopped
  • 1 teaspoon Ground Cumin
  • 1 large tablespoon Maple Syrup
  • Black Pepper to taste
  • 2 to 3 ounces Sweet Butter


Brine the Chops:

  • Mix all ingredients in a lasagna pan big enough to accommodate the chops next to each other’s 3 to 4 hours no more than 6 hours.  Dry the chops and cut a couple slit in the fat cap to avoid the chops to curl. (like the Chef did in the video)

Cook the Chops:

  • Season the chops with black pepper.  Heat some clarifies butter or vegetable oil  in a sauté pan and when hot add the chops 

Make the Sauce:

  • In a reduction pan, add some butter and when hot add the shallots and cook until light golden brown.  Add the Mushrooms and sauté until all the water has evaporated, add the beef stock, the Worcestershire sauce and the soy sauce.  Cook for a few minutes at a very low heat.
  • If the sauce is too thin at the end, just add a little bit of corn starch diluted in a couple tablespoons of water and add carefully to get to the right consistency.  Add butter just before serving

Make the Potatoes:

  • Poach the potatoes with the ginger and the garlic in water until tender and drain well.
  • Transfer to the food processor bowl and puree until very, very smooth.  Add the ginger, cumin, Maple syrup and black pepper.
  • Add the butter at the end when ready to serve


For the Sherry Vinegar:  click here
For the Brown Sugar Saver:  click here
For the Lasagna Pan:  click here
For the Demeyere Reduction / Saucier Pan:  click here
For the Demeyere Stainless Steel Fry Pan:  click here
For the Laser Thermometer:  click here
For the Scraper / Chopper:  click here
For a Signed copy of Chef Jean-Pierre's Cookbook:  click here