Brined and Seared Pork Chops

Brined and Seared Pork Chops

I love this recipe, because it includes two of my favorite things: pork and wine! What's not to love? It was one of the recipes that just came to me, and I had no choice but to try it out!

I am sure you have had the misfortune of gnawing on a dry, over-cooked pork chop before. Never fear, because the brining process, aside from adding great flavor and texture, actually helps to retain water in the meat.

I do ask that you do this with pork chops at least 1 inch in thickness. It makes them steak-like and much more tender. If you do choose to use thin chops, however, you will need to drastically reduce your brining time. 

If you are cooking this for a crowd or just enjoy buying in bulk, you can go to your local grocery store and get a whole pork loin from the meat section, take it to the butcher, and have him cut it into inch or inch-and-a-half thick slices for you. You will save a lot of money that way, and it's fresher as well.

I always serve these pork chops over roasted cauliflower, and it is certainly a match made in heaven. I highly recommend you try it for yourself! 

This is a great recipe for someone who is trying to lose weight, considering the low-carbohydrate content of the cauliflower, and the leanness of the pork. It well help you feel full (so that you don't feel depraved) and give you nutrients, without compromising flavor. Enjoy!

 

 

Yield: 2 servings

Ingredients for brine:

  • 1/2 cup apple cider vinegar
  • 2 tablespoon Worcestershire Sauce
  • 1/4 cup lemon juice
  • 2 tablespoon kosher salt
  • 5-6 cloves fresh, crushed garlic
  • 1 teaspoon black peppercorns

Ingredients for seared pork chops

  • 2 thick-cut pork chops
  • 1 cup sliced onion
  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup sweet white wine (I use moscato, nothing too fancy)

Instructions:

Combine brine ingredients, mix well, and pour into gallon zip-lock. Add pork chop, seal as little air in the bag as possible, and massage marinade around pork chops gently. Place in fridge for 4 hours, moving bag around every 30 minutes to an hour if possible, to promote more even marinade.

Slice small onion into strips. add 1 tablespoon of butter and 1 tablespoon of olive oil to a stainless steel pan and set to medium heat. Add sliced onions and cook until nearly caramelized. Remove pork chops from brine, rinse, and pat dry. Add last tablespoon of butter to the pan, followed by the pork chops. Cook for at least 7 minutes on each side, resisting the urge to move the chops other than flipping them the one time to cook the other side. This is what creates the best sear. After flipping chops, add wine to pan. Continue stirring onions and keeping them in the juices to insure that they don't burn. the caramel color will turn to a darker, glossy brown, which is absolutely wonderful. 

Once your pork chops reach an internal temperature of 150 degrees, they are finished. 160 is the temperature you are supposed to cook it to by the book, but they taste so much better at 150 degrees.

Serve immediately, topped with onions, and be sure not to waste any of the drippings that accumulated in the pan. Tastes even better when served over 

roasted cauliflower.

Here is a pin-able photo for Pinterest (below)!

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