Juniper Brined Pork Chops with Creamed Wild Mushroom Demi-Glace


This brine works well for most pork cuts from tenderloins to ribs and chops.  Brining helps retain the juiciness of the meat and seasons the meat through the entire meat cut.  I brined the pork chops for this recipe for four hours and they were moist and delicious!

The sauce for these pork chops is super scrumptious and will be come a family favorite. It is rich, flavorful and a bit decadent.  Your friends and family will think you spent hours making this dish because it tastes so darn good!

This recipe is a delicious part of the Paired Wine Dinner for May.

Juniper Berry Brined Pork Chops with Creamed Wild Mushroom Demi-Glace

  • Difficulty: Intermediate
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1 gallon cold water

1/2 cup sugar, cane sugar

1/2 cup kosher salt

1/2 tbsp juniper berries slightly smashed

2 bay leaves

2 tbsp cracked black peppercorns

Zest strips from one orange

4 bone-in Pork chops



Combine all of the brine ingredients except the pork chops and olive oil in a large dutch oven or stock pot.  Heat till it comes to a boil.  Stir to dissolve salt and sugar.  Set aside to cool.

Once cool, add pork chops and refrigerate for 4 hours, then remove chops and pat dry.


Wild Mushroom Demi-Glace Sauce

Makes 3 cups


1 lb wild mushrooms, wiped clean, sliced

3 tbsp ghee

2 cups cream

2 – 3 tbsps of demi-glace


Heat ghee in a medium sauté pan.  Add sliced mushrooms and cook until mushrooms begin to caramelize and turn brown.  Do not stir!  Be patient.  It will be worth it to get that wonderful caramelized mushroom flavor.

Shake the pan once the mushroom begin to caramelize and stir.  Continue to cooking until the mushrooms are golden brown on all sides.

Add the cream and demi-glace and stir.  Turn the heat down to medium and let the sauce come to a boil, then turn the heat down to medium low and let the sauce reduce and thicken.  This will take around 10 minutes.



Preparing Pork Chops

2 tbsp ghee

2 tbsp olive oil

Brined Pork Chops

Salt and pepper chops lightly.  Heat oil and ghee in an oven proof skillet and add chops.  Sear chops on both sides then put pan in oven for 20 minutes on 375°F to finish cooking.  The chops  are done when meat thermometer inserted in the center of the pork chops reads 140°F. Take chops out of oven and let rest for 10 minutes while you make the sauce.

Serve the warm sauce over the pork chops.

Now, we know that our readers know what we mean for most of these ingredients, but we should probably make ourselves clear; when we say “wild mushrooms,” we DO NOT mean go out into the woods and grab whatever mushrooms that you find. Just a little tip to save you time and effort!

Enjoy this dish!

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