Grilled Brined Pork Chop with Potato Gratin

Foundations Referenced

• → Basic Brine
• → Béchamel / Mornay
• → Maître d'Hôtel Butter

Ingredients

Pork

• 4 bone-in pork chops, 1" thick
• Basic brine (→ foundation) — brine 2–4 hours
• Olive oil
• Salt, pepper
• Maître d'hôtel butter (→ foundation)

Potato Gratin

• 2 lbs Yukon Gold potatoes, sliced 1/8" thick (mandoline)
• 2 cups béchamel (→ foundation), or 1.5 cups cream + 1 garlic clove
• 1 cup grated Gruyère
• 1/2 tsp nutmeg
• Salt, pepper
• Butter for dish

Method

Gratin (start first)

1. Preheat oven to 375°F. Butter a baking dish.
2. Layer potatoes, seasoning each layer with salt, pepper, nutmeg. Pour béchamel (or cream) over each layer.
3. Top with Gruyère. Cover with foil, bake 45 min. Remove foil, bake 15–20 min until golden and bubbling.

Pork

1. Remove chops from brine, pat very dry. Let come to room temp 20 min.
2. Brush with oil, season with pepper (brine provides salt).
3. Grill over medium-high heat: 4–5 min per side until 140°F internal.
4. Rest 5 min. Top each chop with a round of maître d'hôtel butter.

What You're Learning

• Brining: salt + water penetrates the protein, seasons throughout and retains moisture
• Why patting dry after brining matters (dry surface = better sear)
• Gratin: layered construction, even slicing for uniform cooking
• Béchamel as a structural sauce in baked dishes
• Compound butter as an instant finishing element