Pork chops that are even the slightest bit overdone can be dry and tough. Two tricks will help to prevent this problem: First, choose thick chops; there's less risk of overcooking. Second, brine pork chops before cooking, which makes them tender and juicy, even if you inadvertently overcook them.
To prepare brine, combine water and salt in a large bowl, stirring until salt dissolves. Add sugar, molasses, and vanilla; stir until sugar dissolves. Stir in ice. Add chops; cover and refrigerate 8 hours or overnight. Remove chops from brine; pat dry. Discard brine.
To prepare rub, combine sage and the next 6 ingredients (sage through garlic); rub over both sides of chops. Refrigerate for 30 minutes.
Place flour in a shallow dish; dredge chops in the flour. Heat oil in a large nonstick skillet over medium-high heat. Add chops; cook 5 minutes on each side or until done.
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