Brined & Roasted Double Pork Chops
I love apples with pork chops and I also love garlic with pork.If you aren't a fan,you don't have to add the whole garlic cloves or the apples.
Since the pork chop was so thick,I sliced it off the bone,then sliced the pork chop in medium thin slices,about 8 slices.With sides,it was plenty for two people.
- 6 c cold water
- 2 c hot water
- 1/2 c kosher salt
- 1/2 brown sugar
- handful black peppercorns,crushed
- 1 tablespoon oil
- ground black pepper
- garlic powder
- whole garlic cloves,peeled
- 1 double cut pork chop
- 2 apples,cut into 4 pieces each
- 2-3 tablespoons brown sugar
- 1/4 t.cinnamon
How to Make Brined & Roasted Double Pork Chops
- 1I mixed the 1/2 c salt,1/2 cbrown sugar and peppercorns in the hot water,stir until dissolved.Then added the cold water to cool.
Added the pork chop(which was fully covered with water.Covered and placed in the refrigerator over night.
Patted dry,seasoned the pork chop with ground peeper and garlic powder. Heat oil in skillet add the chop and brown on all sides(especially the fatty side of the chop).
Preheat oven to 400 deg.Place the whole garlic cloves in the skillet,roast about 15 mins until temp is 145.Remove from pan,and let the pork chop rest.
Pour off grease leaving about a teaspoon in the skillet,place on medium heat on top of stove add sliced apples and stir, scraping up bits left in pan,add a small amount of water,just to prevent burning,brown sugar to taste and cinnamon,cook until apples are tender,you don't want them mushy.Serve apples and any juice over the pork chops.