Now, I do take Hub into consideration when planning meals. This was no different. I rooted around to see what I could do to make the chops extra tasty. And I found the answer. Brining. According to the cook book where I found this recipe, in the past 20 or so years, most of the fat (ie taste) has been bred out of pork. Brining is a great way to add flavor. Brining just means something is soaking in salt water.
Brined Pork Chops
adapted from It's All American Food
4 c. cold water
4 tbsp. coarse salt
2 tbsp. sugar
10 whole cloves
2 bay leaves
1/2 tsp. oregano
1/4 tsp. celery seeds
1/2 orange, halved again
|That's what a bowl of brine looks like.|
Mix all brine ingredients, squeezing orange juice out of orange before adding peels to brine mixture. Stir a bit to combine. Then add your chops. Brine the chops for an hour in the fridge.
pork chops (I used 5 1/2 inch-thick sirloin chops that I cut in half; you could use any type you like)
3/4 c. flour
2 tsp. salt
1 tsp. pepper
olive oil, vegetable oil, butter, shortening (whatever you like)
Remove the chops and let the liquid drip back into the bowl. Combine the flour, salt and pepper in a plastic bag. Toss the chops (a few at a time) to coat and set aside on a plate (don't stack them).
Heat your oil. A word about olive oil... if you are using a low-quality olive oil, it will have a lower smoke point and will not be suitable for this recipe. Once your oil starts to smoke, it starts to taste gross. I used a combination of olive oil and butter for frying my pork chops.
Add the chops to the heated oil and lower heat to medium. Cook 5 minutes (don't touch them, they're browning). Flip them over and cook another 5 minutes. Cover your pan and turn the heat down to low, and cook for 6 more minutes.
Drain the chops on paper towels, and let them rest a couple minutes before serving.
These do not come out tasting all salty and gross. Instead, they are DELICIOUS. Seriously. Hub had 2 of them. That's a record for him.
I did take a picture for you but pork chops are not very photogenic.