• 1 gallon water
  • 1 1/2 cups kosher salt
  • 2 cups brown sugar (packed, dark brown)
  • 1 1/2 ounces pink salt (#1 cure)
  • 20 ounces pork loin (wt porterhouse chops, bone-in center cut)
  • 8 sprigs fresh thyme
  • 8 bay leaves (each)
  • 1 pound butter
  • 5 peaches (each, ripe, pitted, wedges)
  • 2 cups cream quark (crumbled)
  • 3/4 cup basil (fresh, chiffonade at time of service)
  • verjus blanc (as needed saba)


  1. 1. In a container large enough to hold the chops, combine all the brine ingredients, mix well to combine and dissolve salt and sugar
  2. 2. Submerge chops in brine, weight down to keep them completely submerged and soak for two days
  3. 3. Remove chops rinse under cool water, pat dry. On full sheet tray with baking grate, place chops and refrigerate uncovered for 12-24 hours
  4. 4. Hot smoke chops at 200 degrees for one hour and allow to cool completely
  5. 5. When cool, individually vacuum pack each chop with: 1 sprig of thyme, 1 bay leaf, 1/4 cup butter & 1 handful of hay
  6. 6. Sous-vide at a constant temperature of 145 degrees for 3 hours
  7. 7. Leave the chops in the bags and stop cooking by running the chops under cool water for 10 minutes. Then submerge the chops into ice water
  8. 8. Reheat chops out of their bags on a grill or in an oven until warmed through
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