Pickle Brine Pork Chops Or Chicken With Liquid Gold Sauce Recipes

PICKLE BRINE PORK CHOPS OR CHICKEN WITH LIQUID GOLD SAUCE

Steps:

• For the Pork or Chicken: Place the pork chops and/or chicken pieces in a large zip-top bag, and pour in the pickle juice.Seal the bag, lay it flat on a rimmed baking sheet (to catch any leaks), and refrigerate all day or overnight if possible. Try to remember to flip the bag several times. When ready to cook, drain off the marinade and discard. Sprinkle optional salt and pepper on both sides of the meat. (Brines vary in their level of saltiness; we enjoyed a light sprinkle of salt.) Grill over medium heat until the chops or chicken are just cooked through. Time will vary based on thickness of chop or breast, presence of bone, etc. Look for an internal temperature of 145° F for pork chops and 165° F for chicken. Be cautious not to overcook the meat or the tenderness provided by the extended steep in the pickle juice will be lost. Allow the cooked meat to rest for several minutes before cutting, and then enjoy with spoonful of sauce, if desired. For the Liquid Gold Sauce: In a small bowl mix all of the ingredients, stirring for a minute or so to dissolve the brown sugar. Cover and refrigerate until ready to use. Sauce will keep for several weeks. If you prefer a sweeter sauce, feel free to add more brown sugar to taste.

POACHED CHICKEN BREASTS WITH DILL PICKLE SAUCE

Steps:

• In shallow saucepan, bring 3 cups water and salt to boil.
• Add carrots, celery, onion and bay leaf; cook for 4 minutes or until tender. Using a slotted spoon, transfer vegetables to bowl; set aside.
• Add chicken to pan; bring to simmer.
• Cover and simmer over medium-low heat, turning once, for about 12 minutes or until no longer pink inside.
• Discard bay leaf.
• With slotted spoon, transfer chicken to serving plate and keep warm.
• In small bowl, mix together sour cream, flour, lemon juice, allspice, cloves and pepper.
• Pour 3/4 cup poaching liquid into small saucepan; whisk in sour cream mixture.
• Bring to simmer; cook, stirring, for 3 minutes or until thickened.
• Add pickle and reserved diced vegetables; return to simmer. Stir in all but 2 tsp of the parsley; pour over chicken.
• Sprinkle with remaining parsley.