Bistecchina di Maiale con Pesto di Salvia – Brined Pork Chop with Sage-Almond Pesto

1 To make the brined pork chops: Bring 1 quart water, the salt, sugar, sage stems, and pepper corns to a boil in a medium saucepan over high heat, stirring to dissolve the salt and sugar. Pour the mixture into a large bowl. Add the wine and iced water and stir until the ice is melted and the brine is chilled. Add the pork chops and cover. Refrigerate for 2 to 3 hours, no longer.

2 Meanwhile, to make the pesto: With the food processor running, drop the garlic through the machine’s tube. Add the parsley, almonds, Parmigiano, sage leaves, lemon zest, and red pepper akes, and process until very nely chopped. With the machine running, gradually pour in the oil, followed by the lemon juice. Season to taste with the salt and pepper. Transfer to a small bowl.

3 Drain the pork chop sand pat them dry with paper towels. Heat the oil in a very large skillet over medium-high heat. Add the pork chops and cook until the underside is browned, about 3 minutes. Flip the chops and cover the skillet. Reduce the heat to medium. Cook, covered, until the pork shows no sign of pink when pierced at the bone, about 10 minutes more. Transfer the chops to dinner plates. Top each with a dollop of pesto and serve. ( the remaining pesto can be covered with a thin layer of olive oil, covered, and refrigerated for up to 5 days. Serve at room temperature.)