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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.

Recipe by Cooking Light November 2003


Recipe Summary test

4 servings (serving size: 1 chop)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

218 calories; calories from fat 38%; fat 9.3g; saturated fat 2.9g; mono fat 4.8g; poly fat 0.7g; protein 26.1g; carbohydrates 6.2g; fiber 0.7g; cholesterol 69mg; iron 1.4mg; sodium 617mg; calcium 43mg.