
Ease of Preparation: Medium.
Yield: 4 servings.
Brined Pork Chops
Ingredients:
1/2 cup (120ml) salt
1/2 cup (120ml) brown sugar
3 bay leaves
2 oranges, sliced
2 tablespoons (30ml) black peppercorns
4 (6-ounce) boneless pork chops
Method:
Bring 4 cups of water to a simmer over medium-high heat.
Add salt, brown sugar, bay leaves, orange slices, and peppercorns.
Simmer for 5 minutes, and remove from heat.
Refrigerate brine for 1-2 hours, or until completely cool.
Once chilled, pour brine over the pork chops in re-sealable container.
Cover, refrigerate and brine for 12 hours.
Smothered Pork Chops
Ingredients:
1 cup (240ml) all-purpose flour
1 teaspoon (5ml) cayenne pepper, ground
1 teaspoon (5ml) dried oregano
2 tablespoons (30ml) olive oil
1 large white onion, chopped
2 garlic cloves, chopped
2 tablespoons (30ml) butter
1 liter (4 cups) chicken stock
1 bay leaf
3 sprigs of thyme
2 tablespoons (30ml) chopped fresh parsley
Mashed potatoes with green peas, to serve (optional)
Salt and pepper
Method:
Remove pork chops from the brine and pat dry.
Transfer ½ cup of the flour to a plate and stir in cayenne and oregano.
Flip pork chops into flour mixture to coat on both sides.
Discard flour.
Heat oil in a large skillet over medium-high heat.
Place dredged pork chops into the hot oil, and cook for 3-4 minutes.
Flip and continue cooking for 2-3 minutes, until golden brown on both sides.
Remove pork chops from the pan and reserve for later use.
In the same hot pan, add onions and garlic.
Stir and cook for 3-4 minutes over medium-high heat, or until onions are translucent.
Add butter and remaining ½ cup of flour to the pan and stir well to incorporate.
Stir in chicken stock, bay leaf, and thyme.
Season sauce with salt and pepper.
Bring sauce to a simmer, and transfer pork chops into the sauce.
Cover and simmer over medium-low heat for 60-75 minutes, until pork chops are fork tender.
Serve pork chops covered in sauce and garnished with chopped parsley.
Serve with hot mashed potatoes and green peas.