Parmesan Crusted Pork T Bones w Wine pan Sauce

barbara lentz

By
@blentz8

I'm so glad to be able to eat Pork safely at a medium cook. Cooking to an internal temp of 145 degrees and then letting it rest makes the juiciest pork ever. The brine also adds to the juicy and tenderness of these chops. Yum


Featured Pinch Tips Video

Rating:

Comments:

Serves:

2

Prep:

2 Hr

Cook:

15 Min

Method:

Bake

Ingredients

BRINE

2 c
water
1 c
apple cider vinegar
1/2 c
brown sugar
1/2 c
salt
2 Tbsp
chopped garlic

PORK T BONES

2 large
thick cut pork t bones
2 Tbsp
canola oil
1/2 c
grated parmigiano reggiano
1/2 c
italian bread crumbs

PAN SAUCE

1/2 c
dry white wine
1 c
chicken stock
1 Tbsp
butter
salt and pepper

Directions Step-By-Step

1
Preheat oven 400 degrees
Place the ingredients together for brine. Brine the pork for 2 hours only. Remove pork from brine. Discard the brine and pat dry.
2
Rub pork with 1 tbsp oil and season with salt and pepper.
Mix the breadcrumbs and parmesan together. Press the mixture unto the pork.
3
Place a cast iron pan on stove and get it hot. Add the other 1 tbsp of oil. Sear the pork on one side. Flip it over and transfer to oven. Bake until internal temp is 145 degrees. Remove from oven and transfer pork to cutting board tent with foil and let rest 10 minutes.
4
Pour wine in pan and deglaze scrapping up any bits. Add the chicken stock and reduce by half. Taste and season with salt and pepper. Stir in butter. Serve pork over pork

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American