cold weather comfort food: parmesan pork chops

How To Make cold weather comfort food: parmesan pork chops

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  Step 1
  THE BRINE
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  Step 2
  Add all the brine ingredients to a saucepan, bring up to a simmer, and continue to simmer for about 10 minutes.
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  Step 3
  Chef’s Note: I have two kinds of brine for pork chops: One is a very sweet apple/maple syrup kind of brine. The other is a ripping tangy brine that hits you at the back of the throat. This is my tangy brine.
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  Step 4
  Place the brine in the refrigerator until completely cool, about 1 hour.
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  Step 5
  Place the brine, and the pork chops into a Ziploc bag and place in the refrigerator for 2 hours.
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  Step 6
  Chef’s Note: Because of the acidic nature of this brine, take them out after 2 hours.
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  Step 7
  THE PORK CHOPS
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  Step 8
  Gather your ingredients.
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  Step 9
  Remove the pork chops from the brine, rinse thoroughly and discard the brine.
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  Step 10
  Pat the pork chops completely dry with a paper towel, and allow to rest.
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  Step 11
  Meanwhile, add the breadcrumbs, parmesan, cayenne, black pepper, and salt to a bowl and mix thoroughly.
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  Step 12
  Spread the breadcrumb mixture on a large plate.
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  Step 13
  Place a rack in the middle position, and preheat the oven to 365f (185c).
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  Step 14
  Brush the top and sides of the pork chops with the olive oil.
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  Step 15
  Press the oiled side of the pork chop into the breadcrumb mixture.
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  Step 16
  Using your hands, press the mixture onto the sides of each pork chop.
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  Step 17
  Turn breaded side up, and place on a baking sheet fitted with a piece of parchment paper.
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  Step 18
  Chef’s Note: Repeat for the other pork chop.
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  Step 19
  Chef's Tip: We are not breading the other side of the pork chop for two reasons: One, it's difficult to brown the bottom side of a pork chop in the oven, and Two, we're placing this pork chop on a bed of creamy onions, and that would only turn the breading into a gooey mess.
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  Step 20
  Place the pork chops in the preheated oven, and bake for 40 to 50 minutes.
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  Step 21
  Chef’s Note: The best way to tell if your chops are cooked through is to use an instant-read thermometer. The internal temperature should register 160f (71c).
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  Step 22
  THE CREAMY ONIONS
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  Step 23
  While the pork chops are baking, gather your ingredients.
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  Step 24
  Chef’s Note: This type of onion recipe typically calls for the use of pearl onions; however, I thought I would mix it up by using a nice big yellow onion.
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  Step 25
  Cut the onion in half, pole to pole.
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  Step 26
  Cut the two halves into thick half-moon slices.
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  Step 27
  Place the butter, and olive oil in a sauté pan over medium-low heat.
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  Step 28
  When the foaming subsides add the onions.
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  Step 29
  Chef’s Tip: Add a pinch of salt, to get the process started.
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  Step 30
  Sauté the onions until they soften and begin to brown, about 30 minutes.
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  Step 31
  Chef’s Tip: When it comes to browning these onions; low and slow is the way to go.
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  Step 32
  Whisk the tablespoon of all-purpose flour in with the whipping cream.
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  Step 33
  Add the cream/flour mixture to the onions, and reduce the heat to low.
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  Step 34
  Continue to stir as the mixture thickens, about 5 minutes.
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  Step 35
  Add the Parmesan cheese and mix to combine.
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  Step 36
  PLATE/PRESENT
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  Step 37
  Add the creamy onions to a serving plate.
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  Step 38
  Top with one of the baked pork chops, and maybe a garnish of apples. Enjoy.
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  Step 39
  Keep the faith, and keep cooking.
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