This is my attempt at replicating a recipe from a now defunct restaurant in NYC, Jimmy Armstrong's Saloon. Jimmy was a merchant seaman who collected recipes from his travels up and down the Atlantic coast.
Jimmy has passed now, but this is is as close as I've been able to come to reproduce his delicious pork chops.
Ingredients:
4 cups of water
3 Tbsps of sea salt
2 Tbsps of molasses
2 Tbsps of black peppercorns, ground
4 Tbsps of sugar
2 Tbsps of dark brown sugar
1 whole lime, squeezed then quartered
3 Tbsps of apple cider vinegar
10 dried bay leaves
15 allspice berries
1 head of garlic, lightly toasted, or 1 heaping Tbsp of garlic powder
2 small onions, quartered
1 mango, pitted and quartered, or 2 small apples, quartered
5 cloves, ground (the prickly spice)
Grind black pepper and cloves, add everything to a pot and bring to a boil. Turn off heat, add 4 cups of ice to help brine cool. Pour over chops and let marinate overnight.
This makes enough to be able to brine about 8 chops.
Serve with a side of yellow aromatic rice and peas, and twice fried sweet plantains.
Jimmy has passed now, but this is is as close as I've been able to come to reproduce his delicious pork chops.
Ingredients:
4 cups of water
3 Tbsps of sea salt
2 Tbsps of molasses
2 Tbsps of black peppercorns, ground
4 Tbsps of sugar
2 Tbsps of dark brown sugar
1 whole lime, squeezed then quartered
3 Tbsps of apple cider vinegar
10 dried bay leaves
15 allspice berries
1 head of garlic, lightly toasted, or 1 heaping Tbsp of garlic powder
2 small onions, quartered
1 mango, pitted and quartered, or 2 small apples, quartered
5 cloves, ground (the prickly spice)
Grind black pepper and cloves, add everything to a pot and bring to a boil. Turn off heat, add 4 cups of ice to help brine cool. Pour over chops and let marinate overnight.
This makes enough to be able to brine about 8 chops.
Serve with a side of yellow aromatic rice and peas, and twice fried sweet plantains.
