Chef notes
Brining can sound like a lot of additional work, but it's actually so easy! This one simple extra step makes all the difference in the outcome. This pork comes out perfectly juicy and flavorful thanks to a simple soak in a brine solution. The tangy mustard-herb marinade adds an additional layer of deliciousness right before cooking.
Swap option: You can substitute 3 tablespoons of dried herbs de Provence for the thyme rosemary and parsley.
Ingredients
- 1 quart cold water
- 1/2 cup kosher salt
- 1/2 cup granulated sugar
- 1 (8-bone) pork rib roast rack
- 4 tablespoons extra virgin olive oil
- 4 tablespoons Dijon mustard
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
Preparation
For the pork roast:
1.In a large, non-reactive container, whisk together water, salt and sugar until the water is clear to make a brine solution.
2.Place the pork rib roast into the brine, cover and refrigerate for at least 4 hours or overnight. Once the pork rib roast is brined, remove it from the brine solution and pat dry.
3.Preheat to 375°F.
For the Dijon marinade:
In a small mixing bowl, combine the olive oil, Dijon, chopped herbs, salt and pepper and whisk to combine.
To assemble and cook:
1.Generously smear the Dijon marinade all over the pork and transfer to a baking dish fitted with a rack.
2.Bake for 50 minutes, or until the internal temperature of the pork chop reaches 145°F.
3.Remove from the oven and let rest for 10 minutes, then slice into individual bone chops and serve.
