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Brined Pork Chops Recipe

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This recipe for Brined Pork Chops, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, May 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 qts water
1/4 cup kosher salt
1/4 cup mustard seeds
1/4 sugar
2 tbsp pickling spices
6 garlic cloves, smashed with side of a large knife
6 (1 1/2 inch thick) rib pork chops
4 to 6 tbsp olive oil
1/2 cup dry Riesling
1/2 cup chicken broth

Directions:
Directions:
Brine pork chops:
Bring water to boil with kosher salt, mustard seeds, sugar, picking spices, and garlic and simmer 15 minutes. Cool brine completely, then add chops and chill, covered, 1 to 2 days.

Roast chops:
Preheat oven to 425 F. Remove chops from brine and pat dry. Heat 2 tbsp oil in a 12 inch skillet over moderately high heat until hot but not smoking, then brown chops in batches, without crowding, turning once, 3 to 4 minutes on each side. (Add oil 1 to 2 tbsp at a time as needed between batches.)

Transfer chops to a roasting pan and roast in middle of oven until an instant-read thermometer inserted horizontally 2 inches into center of meat (do not touch bone) registers 155 F, 15 to 20 minutes. Transfer chops to a platter and let stand, loosely covered, 5 minutes before serving (do not clean pan).

Straddle pan across two burners and add any meat juices from platter along with wine and broth and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, about 4 minutes. Season pan juices with salt and pepper and serve with chops.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 Days

 

 

 

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