Christina Schmidhofer
Total Time
5 Hours
Makes 4 servings

Note: Kosher salt is available in most supermarkets. If you can't find it, substitute 3 1/2 tablespoons regular salt.

How to Make It

Step 1

Rinse pork chops. In a 1 1/2- to 2-quart pan over medium heat, stir beer, salt, 2 tablespoons brown sugar, the peppercorns, mustard seeds, fennel seeds, and garlic until salt and sugar are dissolved. Let mixture cool completely. Place chops in a 2-gallon zip-lock plastic bag and add brine. Seal and chill 4 to 6 hours.

Step 2

Remove chops from brine (discard brine). Rinse chops and pat dry. Pour olive oil into a 12-inch frying pan over medium-high heat. When hot, add chops and cook, turning once, until well browned on both sides, about 6 minutes total.

Step 3

Transfer chops to a plate. Add onions to pan. Stir frequently until onions are very soft and browned, 20 to 25 minutes (lower heat if necessary to prevent scorching). Stir in vinegar and remaining 2 tablespoons brown sugar and cook, scraping bottom of pan to loosen any browned bits, until liquid is almost completely evaporated.

Step 4

Place chops on top of onion mixture and cover pan; cook until chops are barely pink in the center (cut to test), 6 to 8 minutes.

Step 5

Set chops on plates and spoon onion mixture over them.

Step 6

Calories 603 (54% from fat); Fat 36g (sat 10g); Protein 43g; Carb 28g; Fiber 1g; Chol 133mg; Sodium N/A.

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