| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 437 |
| Total Fat | 23 g |
| Saturated Fat | 7 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 10 g |
| Protein | 43 g |
| Cholesterol | 138 mg |
| Sodium | 645 mg |
Reviews
The recipe does call for 1/4 cup salt, I added 2 tbs and it still came out a little salty. Other people have commented that they just added salt to taste and I would agree! Maybe 1 tbs or 1/2 would do it
Love it
Thought this was a wonderful recipe. The only issue is the 1/4 cup of salt for the brine. I served with poached eggs and was wonderful regardless of the extra salt. Definitely a keeper just be mindful of how much salt is added to the brine.
Such a great idea to bribe the pork chop that are so thin. Perfect
I made these pork chops for Sunday brunch at they turned out fantastic. I doubled the recipe and there were no chops left. Very tender and juicy. A keeper for sure. @ dancinlynn. You must have gone a little crazy with the salt shaker. There was no specific amount of salt in this recipe. It says salt and pepper to taste. Giving this recipe just one star was not nice since YOU made it too salty!!
Made this for Christmas brunch & everyone devoured it! My husband was raving about them!
Made for a Christmas brunch party and these were delish!!! Had a small temperature issue on the first batch (forgot to turn the burner down) and our stove is ancient so we had to fiddle with cooking times but the chops were a big hit with everyone. Very tender and flavorful
This was WAY too salty. I didn’t even add the salt that was specified. I used the low sodium chicken broth also. The chops were tender enough, this was my first time “brining” anything. Will never make again.