Double bone-in pork cutlets with garlic butter

Ingredients:

For pork:

• 4 natural bone-in pork chops, cut from the center loin (each 5 cm thick, weighing about 2,250 g altogether)
• Freshly ground pepper
• 1/2 cup coarse salt
• 1 tbsp. black peppercorns
• 1 cup of sugar
• 4 sprigs of rosemary
• 4 bay leaves
• 3 tbsp and 1 tsp juniper berries
• 5 tablespoons fennel seeds
• 1 head of garlic, cut crosswise

For the garlic oil:

• 1 head of garlic
• Cold-pressed olive oil
• 4 tbsp (60 g) unsalted butter, room temperature
• 2 tsp chopped fresh rosemary
• Juice of 1/2 lemon
• Coarse salt

Preparation:

1. Prepare a liquid marinade: In a large saucepan, combine salt, peppercorns, sugar, rosemary sprigs, bay leaves, 3 tablespoons each of juniper berries and fennel seeds, garlic, and 2 cups of water.
   
   Bring to a boil, stirring occasionally, then remove from heat. Pour the marinade into a large bowl and add 6 cups of cold water. Cool completely. Place the meat in the marinade, cover, and refrigerate overnight.
2. Preheat the grill to medium. Make the garlic butter: trim the top 0.5 cm off a head of garlic, then place it on a piece of foil. Drizzle with olive oil, wrap in foil, and place on the grill.
   
   Cook for about 30 minutes, until the garlic is soft, then let cool. Meanwhile, remove the pork from the marinade, pat dry with paper towels, and set aside.
3. Peel the roasted garlic cloves and place them in a food processor. Add the butter, rosemary, lemon juice, and a pinch of salt and process until smooth. Transfer to a bowl and set aside.
4. Prepare the pork: Place the remaining 1 teaspoon of juniper berries and 2 teaspoons of fennel seeds in a spice grinder and grind thoroughly.
   
   Season the pork with ground spices, salt, and pepper. Lightly brush the grill grate with olive oil and place the pork on it. Cover and cook for 15 minutes, or until the meat is charred, turning it halfway through to create a grid pattern.
   
   Flip the patties over and repeat the process. Cook until a thermometer reads 142 degrees Fahrenheit (62 degrees Celsius) in the center of the meat.
   
   Remove the pork chops from the grill and brush them with garlic butter. Let them sit for 10 minutes.
   
   You might be interested in another one Recipe for natural pork cutlets on the bone.