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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.

Bruce Aidells
Recipe by Cooking Light November 2003

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Recipe Summary

Yield:
4 servings (serving size: 1 chop)
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.
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