Sunken Grove Pork Chops

Sunken Grove Pork Chops with Pomegranate Glaze

Pigs are plentiful in The Wilds and one island layered with mystery, foliage, and a variety of pigs is none other than Sunken Grove.  Inspired by the Grove, and the briny Wilds, this recipe takes one of those wild critters, pairs it with one of the best fruits you can loot, and delivers truly succulent and moist pork chops that even skellies might give up their bananas for. 

The Brine

• 4 cups water

• ¼ cup salt

• ½ cup coconut brown sugar

• ¼ cup apple cider

• 1 tsp peppercorns

• 6 garlic cloves

• ½ tsp chipipin chiles (or one chile de arbol)

• 4 thick cut, bone in, pork chops

1. Add the brine ingredients to a medium saucepan and bring to a boil.  Cook for three minutes, remove from heat and set aside to cool completely.

   
   

2. Once cooled, add to a large, shallow, glass baking dish along with the pork chops.  Make sure the brine is covering the pork chops entirely.  Cover with plastic wrap, refrigerate for 3-4 hours but no longer or it might get too salty. 

   
   

3. While the pork chops are brining, focus on the glaze.

The Glaze

• 2 cups pom juice

• ½ cup sugar

• ¼ cup grain mustard

• ¼ cup lime juice

• ½ tsp chipipin chiles (or one chile de arbol)

• 4 tbsp butter

• 2 tbsp pomegranate seeds

1. Add the pomegranate juice, sugar, mustard, lime juice, and chiles to a medium saucepan, whisk all the ingredients together.  Bring to a boil.  Reduce heat.  Simmer for 20-25 minutes.  Continue whisking every so often. 

   
   

2. At the 15 minute mark remove the chiles, or if you want yours glaze with a little more spice, keep them in to the end.  Keep simmering for another 5-10 minutes. 

   
   

3. Check often at this point.  Using a spoon, check to see if the glaze coats it.  If it does, remove from the heat immediately.  Add the butter and whisk in.  Transfer glaze to another glass container to cool.

   
   

4. Once cooled completely, add the pomegranate seeds.

NOTE: Towards the end of the glaze cooking keep a very watchful eye as it can turn to hard candy in moments.  Should not take more than 25 minutes.

Cooking Instructions

1. Remove the pork chops from the brine, wash off the brine fully. Dispose of the brine and wash out the baking dish and dry it. Using paper towels dry the pork chops and keep them wrapped in the paper towels until ready to cook. 

   
   

2. Preheat the oven to 425 degrees F. 

3. Heat a cast iron pan on high. 

4. Add one tablespoon of butter and add two pork chops at a time.  Cook for four minutes on each side.  Remove and add to the larger baking dish.  Add the other tablespoon of butter to the pan and add the other two pork chops.  Cook for four minutes on each side. 

   
   

5. Remove and add to the baking dish. 

6. Place in the oven and bake for another 5-10 minutes, or until the internal temperature reaches 145 degrees. 

   
   

7. Remove from oven, tent with foil, and allow to sit for three minutes. Serve with the pomegranate glaze and roasted potatoes.

 

Time and Servings

6 hours, including making brine and brining time | Serves 4