The Inevitable Pork Chop With Cheddar Grits From The Meat Hook Meat Book

Ingredients

• For the Brine
• 1/2 cup sugar
• 1/2 cup kosher salt
• 20 juniper berries
• 20 black peppercorns
• 1 large thyme sprig
• 1 head garlic, cut horizontally in half
• 2 double-pork-bone shoulder chops, preferably Red Wattle
• 2 tablespoons grapeseed or peanut oil
• 2 tablespoons unsalted butter
• For the Cheddar Grits
• 1 cup coarse grits, preferably Anson Mills
• 4 tablespoons unsalted butter
• 1 cup shredded cheddar cheese
• Kosher salt
• 1 tablespoon roughly chopped drained pickled jalapeños

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