Pork chops, brined overnight in a salt sugar solution, turn out nice and juicy when seared.
Serve with parsley lemon garlic gremolata.
Who has time to plan?
Elise Bauer
Yet we know deep inside that the best things in life require at least a little bit of planning.
Case in pointjuicy, succulent, flavorful pork chops.
Pork easily gets dried out in cooking.
Elise Bauer
The secret to this brine is its 2 to 1 ratio of sugar to salt.
Yes, twice as much sugar as salt.
This brine produced the best pork chop I’ve ever eaten.
Elise Bauer
Feel free to experiment!
Juniper berries would work well if serving the pork with sauerkraut.
Bring to a simmer and remove from heat.
Elise Bauer
Let sit for a few minutes.
Then add the remaining 4 cups of water.
Stir in the sugar and salt until they are dissolved and the water is no longer cloudy.
Elise Bauer
Coat the bottom of a large skillet with oil.
Heat on medium to medium high.
Pat dry the chops again and coat with a little oil.
Elise Bauer
When the pan is hot, place the chops in the pan.
Cook until browned on one side, then flip over and brown the other side.
Note that because of the sugar in the brine, the chops may brown more quickly than you expect.
Elise Bauer
You may need to move them in the pan a bit to keep them from getting too dark.
by combining minced parsley, grated fresh lemon zest, and minced garlic in a small bowl.
Sprinkle on the pork chops to serve.
Great withmashed parsnips and potatoes.
