Brined Pork Chops and Easy Pan Gravy
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 4 c water
  • 1 c brown sugar
  • ½ c salt
  • 2 bay leaves
  • 2 bone-in pork chops
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • 2 tbs extra virgin olive oil
  • 2 pats of butter
  • ¼ red onion, finely chopped
  • 1 tbs flour
  • 1 c vegetable broth
Instructions
  1. Place the water, brown sugar, salt and bay leaves in a bowl and stir until dissolved. Place the pork chops in the brine, cover and place in fridge overnight. Be sure the meat is completely submerged in the brine.
  2. Once ready to cook, remove the pork from the brine and dry with paper towels. Season both sides with the salt, pepper and garlic and set aside.
  3. Preheat a frying pan on high with evoo. Once it smokes turn the heat down to medium and place the pork chops in. My one inch pork chops took about 5 minutes per side but allow more time if yours are thicker.
  4. Remove the meat from the pan and place on a cutting board to rest. Lower the heat to medium-low and toss in the butter and red onion. Whisk for 2 minutes until the onion softens. Then, add the flour and cook for 1-2 minutes to remove any flour taste. Slowly pour in the vegetable broth and whisk vigorously for a few minutes until the gravy begins to thicken.
  5. Serve immediately and garnish with fresh parsley.
Recipe by Keys to the Cucina at https://keystothecucina.com/2014/07/03/brined-pork-chops-and-easy-pan-gravy/