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- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 3 cloves garlic, smashed
- 3 sprigs rosemary, fresh
- 2 bay leaves
- 2 pork porterhouse steaks, (22- to 24-ounce)
- olive oil, Extra-virgin
- 2 slices bacon, cut into lardons
- olive oil, Extra-virgin
- 1 onion, small cut into 1/4-inch dice
- Kosher salt
- 2 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
- 1 cup prunes, pitted, quartered
- 2 sprigs rosemary, fresh, needles removed and finely chopped
- 3/4 cup saba, or vincotto
- 3/4 cup chicken stock
- 2 tablespoons red wine vinegar
For the pork, select a container large enough to brine the pork. Combine the salt, sugar, garlic, rosemary, bay leaves, and 8 cups water. Stir to combine and add the pork. Cover and toss the whole shootin’ match into the fridge for 24 hours.
When ready to cook, preheat a grill to medium and an oven to 400˚F. Remove the chops and discard the brine, then let the pork come to room temp for 15 to 20 minutes. Pat dry and rub lightly with olive oil.
For the sauce, in a large pan, combine bacon and a few drops of olive oil over medium heat. Cook until bacon is brown and crisp, 6 to 7 minutes. Add onion, season with salt, and cook until soft and aromatic, 5 to 6 minutes. Add apples, prunes, and rosemary and cook for 3 to 4 minutes. Stir in saba, chicken stock and vinegar, then bring to a boil. Reduce to a simmer and cook until mixture has thickened to a saucy consistency, 15 to 20 minutes. Taste and adjust seasoning if needed.
Pat dry pork and rub lightly with olive oil. Grill on both sides for 9 to 10 minutes, and then for an additional 1 to 2 minutes with the meat standing up on the fat edge to get it really crispy.
Remove pork from the grill, transfer to a baking sheet and place in the oven until pork has an internal temperature of 140˚F to 145˚F. Transfer pork to a platter or cutting board, and cover loosely with foil. Let rest for 12 to 15 minutes. To serve, cut each steak off the bone, then slice thinly on the bias and drizzle with sauce.