this is the first half of the pork chop pictures. :D
Sage and garlic brined pork chops
For the brine:
- 1 1/2 tblsp kosher salt in 3 ¾ c water (5% salt concentration)
- 1 large shallot sliced
- 10 cloves garlic smashed
- 1 lemon halved
- 1 packed tblsp fresh sage leaves
- 2 bay leaves
- 1 tblsp black peppercorns smashed in a mortar with a pestle or on a cutting board with a heavy bottomed pan
dont forget the pork choppies!
- 4 bone in pork chops, about 8 ounces each
Now, make the brine.
- In a medium saucepan over high heat combine all ingredients except the pork
- Bring this to a simmer, this releases all of the flavor into the water, creating a more effective brine
- Remove from heat and allow the brine to come to room temperature
- Refrigerate the brine uncovered until it is cold
- Submerge the pork in the brine and refrigerate for 6-8 hours (we used a ziploc baggie as seen in the first picture)
- Remove from the brine, discard brine
- Rinse the chops and pat dry with paper towels
- Let them sit at room temp for about an hour before cooking
begin the panfrying method (you can season these, but we decided not to, since the brine seasoned the meat.)
- Prep a couple of eggs in a shallow dish, beat them
- put a bit of flour into a separate shallow dish
- then bread crumbs into a separate shallow dish
- place the pork chop in the flour
- then the egg
- then the breading.
This is the first half of the pork chop recipe, and has to be done at least 8 hours before cooking, we brined them over night and cooked them for lunch the next day.
the next post will be pictures of the cooking process with instructions. look forward to it.