In this recipe, the pork chops are finished with a butter sauce inspired by the famed New Orleans cocktail, the Sazerac. The spirits are balanced by the two bitters, and a fennel frond garnish gives a similar aroma to the hint of absinthe in a Sazerac.
Ingredients
- 4 bone-in pork rib chops (1 to 1 ½ inches thick)
- Iced tea brine*
- Cajun seasoning of choice
- Coarse kosher salt
- ¼ cup rye whiskey
- ¼ cup Cognac
- 1 teaspoon Peychaud’s bitters
- ½ teaspoon Angostura bitters
- 4 tablespoons cold unsalted butter, cut into 8 pieces
- ¼ packed cup fennel fronds, roughly torn, for garnish
Directions
Add pork chops to the brine, cover, and refrigerate for at least 4 and up to 8 hours. When ready to cook, remove pork, pat dry and discard brine.
Season pork liberally with Cajun seasoning and salt and let come to room temperature. Grill (or cook in an oiled skillet over mediumhigh heat) until it reaches an internal temperature of 140°F on a meat thermometer. Remove to a plate, tent with foil, and let sit for 5 to 10 minutes before serving.
While pork rests, heat a small skillet over medium heat, then add rye, Cognac, and bitters (be very careful on a gas stove, as the liquor will flame). Cook until liquid reduces to 2 to 3 tablespoons, about 4 minutes. Remove from heat and whisk in butter one piece at a time; return pan briefly to the heat only if the butter stops melting. Taste and add salt, if needed.
Pour sauce over the pork chops, garnish with fennel fronds, and serve immediately. Serves 4.
*TO MAKE ICED TEA BRINE
In a large bowl, combine 7 cups cold unsweetened black tea, 1 cup fresh-squeezed orange juice, ½ cup kosher salt, ¼ cup ground black pepper, and 8 sprigs rosemary until the salt dissolves.
