Juniper-Brined Pork Chops with Fig-Shallot Compote and Parsnip Puree

Succulent pork chops brined in a fragrant juniper solution, pan-seared to perfection, and served alongside a sweet and savory fig-shallot compote and creamy parsnip puree. A celebration of fall flavors.

1 hour 30 minutes | 680 | 4 servings

Sweet, Savory, Herbaceous • Medium • Weird Score: 6/10

Equipment: Large pot, Large zip-top bag or container, Saucepan, Immersion blender or regular blender, Cast-iron skillet, Meat thermometer • Shop these items →

Ingredients

Juniper Brine
6 c Filtered Water
1/2 c Brown Sugar
1/4 c Sel Gris (or other high-quality sea salt)
2 tbsp Juniper Berries, lightly crushed
1 tbsp Black Peppercorns, lightly crushed
2 Bay Leaves
4 Sprigs Fresh Thyme
Pork Chops
4 Bone-in Pork Chops, about 1 inch thick
2 tbsp Avocado Oil (or other high-heat oil)
2 tbsp Unsalted Butter
2 Sprigs Fresh Rosemary
Fig-Shallot Compote
1 lb Fresh Black Mission Figs, stemmed and quartered
2 Large Shallots, thinly sliced
1/4 c Dry Red Wine
2 tbsp Balsamic Glaze
1 tbsp Fresh Thyme Leaves
1 tsp Lemon Juice
pn Red Pepper Flakes
Parsnip Puree
1.5 lb Parsnips, peeled and chopped
1 c Chicken Broth, low sodium
1/4 c Crme Frache
2 tbsp Unsalted Butter
To taste Fresh Ground White Pepper

Instructions

**Prepare the Brine:** In a large pot, combine all the *Juniper Brine* ingredients. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved. Remove from heat and let cool completely.
**Brine the Pork Chops:** Place the *Pork Chops* in a large zip-top bag or container. Pour the cooled *Juniper Brine* over the chops, ensuring they are fully submerged. Seal the bag or cover the container and refrigerate for at least 4 hours, or up to 8 hours.
**Prepare the Parsnip Puree:** While the pork chops are brining, place the chopped *Parsnips* and *Chicken Broth* in a saucepan. Bring to a boil, then reduce heat and simmer until the parsnips are very tender, about 15-20 minutes. Drain the parsnips, reserving about 1/2 cup of the cooking liquid. Return the parsnips to the saucepan and add the *Crme Frache* and *Butter*. Use an immersion blender (or transfer to a regular blender) to puree until smooth, adding reserved cooking liquid as needed to reach desired consistency. Season to taste with *White Pepper*.
**Make the Fig-Shallot Compote:** In a medium saucepan, heat a drizzle of *Avocado Oil* over medium heat. Add the *Shallots* and cook until softened and translucent, about 5 minutes. Add the *Figs*, *Red Wine*, *Balsamic Glaze*, and *Thyme*. Bring to a simmer and cook until the figs are softened and the sauce has thickened slightly, about 10-12 minutes. Stir in the *Lemon Juice* and *Red Pepper Flakes*. Keep warm.
**Cook the Pork Chops:** Remove the *Pork Chops* from the *Juniper Brine* and pat them dry with paper towels. Season lightly with *Black Pepper* (the brine will have seasoned them well). Heat the *Avocado Oil* in a large cast-iron skillet over medium-high heat until shimmering. Add the *Pork Chops* to the skillet and sear for 3-4 minutes per side, until nicely browned. Add *Butter* and *Rosemary Sprigs*, tilting pan to baste the chops with the melted butter and herbs during the last minute of cooking. Use a meat thermometer to ensure the internal temperature reaches 145F (63C).
**Rest and Serve:** Remove the *Pork Chops* from the skillet and let rest for 5-10 minutes before serving. Spoon a generous amount of *Parsnip Puree* onto each plate. Top with a *Pork Chop* and spoon the *Fig-Shallot Compote* over the pork. Garnish with fresh thyme, if desired. Serve immediately.