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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
Kosher salt
2 cloves garlic, smashed
1 teaspoon dried sage
1/8 teaspoon cayenne pepper
6 bone-in pork chops (1 inch thick; about 3 pounds)
2 tablespoons extra-virgin olive oil
1 tablespoon all-purpose flour
1 cup low-sodium chicken broth
1/4 cup whole milk
2 tablespoons chopped fresh parsley
Freshly ground black pepper
Brine the pork chops the night before: Combine 3 cups hot water, the vinegar, brown sugar, 1/4 cup salt, the garlic, sage and cayenne in a large bowl, stirring until the sugar and salt dissolve; let cool to room temperature. Submerge the pork chops in the brine, cover and refrigerate overnight.
Remove the pork from the brine and pat dry. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half of the pork chops and cook until browned, 3 to 5 minutes per side (reduce the heat, if necessary). Transfer to a plate and repeat with the remaining 1 tablespoon olive oil and pork chops; transfer to the plate.
Sprinkle the flour over the drippings in the skillet and cook, stirring with a wooden spoon, until lightly golden, about 45 seconds. Add the chicken broth and scrape up any browned bits; switch to a whisk and cook, whisking, until the sauce begins to thicken, about 2 minutes. Add the milk, parsley, 1/2 teaspoon salt, and black pepper to taste and simmer 1 minute. Return the pork chops to the skillet along with any juices from the plate and heat through, about 2 minutes.
6 servings
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Breakfast Pork Chops
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
Kosher salt
2 cloves garlic, smashed
1 teaspoon dried sage
1/8 teaspoon cayenne pepper
6 bone-in pork chops (1 inch thick; about 3 pounds)
2 tablespoons extra-virgin olive oil
1 tablespoon all-purpose flour
1 cup low-sodium chicken broth
1/4 cup whole milk
2 tablespoons chopped fresh parsley
Freshly ground black pepper
Brine the pork chops the night before: Combine 3 cups hot water, the vinegar, brown sugar, 1/4 cup salt, the garlic, sage and cayenne in a large bowl, stirring until the sugar and salt dissolve; let cool to room temperature. Submerge the pork chops in the brine, cover and refrigerate overnight.
Remove the pork from the brine and pat dry. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half of the pork chops and cook until browned, 3 to 5 minutes per side (reduce the heat, if necessary). Transfer to a plate and repeat with the remaining 1 tablespoon olive oil and pork chops; transfer to the plate.
Sprinkle the flour over the drippings in the skillet and cook, stirring with a wooden spoon, until lightly golden, about 45 seconds. Add the chicken broth and scrape up any browned bits; switch to a whisk and cook, whisking, until the sauce begins to thicken, about 2 minutes. Add the milk, parsley, 1/2 teaspoon salt, and black pepper to taste and simmer 1 minute. Return the pork chops to the skillet along with any juices from the plate and heat through, about 2 minutes.
6 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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