parmesan crusted pork t bones w wine pan sauce
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
prep time
2 Hr
cook time
15 Min
method
Bake
yield
2 serving(s)
Ingredients
- BRINE
- 2 cups water
- 1 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/2 cup salt
- 2 tablespoons chopped garlic
- PORK T BONES
- 2 large thick cut pork t bones
- 2 tablespoons canola oil
- 1/2 cup grated parmigiano reggiano
- 1/2 cup italian bread crumbs
- PAN SAUCE
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 tablespoon butter
- - salt and pepper
How To Make parmesan crusted pork t bones w wine pan sauce
-
Step 1Preheat 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.
-
Step 2Rub pork with 1 tbsp oil and season with salt and pepper. Mix the breadcrumbs and parmesan together. Press the mixture unto the pork.
-
Step 3Place 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.
-
Step 4Pour 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes