pork essentials: loin chops w/balsamic reduction

Name: Pork Essentials: Loin Chops w/Balsamic Reduction
Prep time: 3 h
Cook time: 20 min
Yield: 2
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 2 medium boneless pork loin chops, about 1-inch (2.5cm) thick; ## BRINE SOLUTION; 2 cup(s) cold water; 2 cup(s) cold apple cider; 1/4 cup(s) maple syrup; 3 tablespoon(s) salt, kosher variety; 2 tablespoon(s) frank’s hot sauce; ## THE ASSEMBLY; 1 cup(s) panko breadcrumbs; 2 tablespoon(s) parmesan cheese, freshly grated; 2 tablespoon(s) pecorino romano, freshly grated; 1 teaspoon(s) sage, minced; 1/2 teaspoon(s) black pepper; 1 pinch(es) salt, kosher variety; 1 large egg; ## ADDITIONAL ITEMS; - long-grained white rice; - balsamic, reduction, for garnish; - freshly chopped flat-leaf parsley, for garnish

26 Pinches 16 Photos

Andy Anderson !

Wichita, KS

Updated on Dec 1, 2017

This is a quick, tasty recipe... That is if you do not count the time in the brine solution. Allow one boneless pork loin chop per hungry houseguest, plus about 1/2 cup of cooked rice. And here is a timesaver tip: You can pre-brine things like pork, and then freeze it. Take it out of the freezer, defrost, and you are ready to go. So, you ready… Let’s get into the kitchen.

Rate

prep time 3 Hr

cook time 20 Min

method Bake

yield 2 serving(s)

Ingredients

PLAN/PURCHASE
2 medium boneless pork loin chops, about 1-inch (2.5cm) thick
BRINE SOLUTION
2 cups cold water
2 cups cold apple cider
1/4 cup maple syrup
3 tablespoons salt, kosher variety
2 tablespoons frank’s hot sauce
THE ASSEMBLY
1 cup panko breadcrumbs
2 tablespoons parmesan cheese, freshly grated
2 tablespoons pecorino romano, freshly grated
1 teaspoon sage, minced
1/2 teaspoon black pepper
1 pinch salt, kosher variety
1 large egg
ADDITIONAL ITEMS
- long-grained white rice
- balsamic, reduction, for garnish
- freshly chopped flat-leaf parsley, for garnish

How To Make pork essentials: loin chops w/balsamic reduction

Step 1

PREP/PREPARE

Step 2

Gather your Ingredients (mise en place).
Step 3

THE BRINE
Step 4

Whisk all the ingredients for the brine in a medium-sized non-reactive bow, until completely dissolved.
Step 5

Add the pork loin chops, and allow to rest in the fridge for 2 – 3 hours.
Step 6

Chef’s Note: Make sure the brine solution is cold before adding the pork.
Step 7

THE ASSEMBLY
Step 8

Place a rack in the middle position, and preheat the oven to 375f (190c).
Step 9

Add the panko breadcrumbs, two cheeses, sage, black pepper, and salt together in small tray or pie dish. Then, whisk together the egg with a small bit of water, and add to a second tray.
Step 10

Remove the pork loins from the brine (discard the brine), place into the egg mixture, and thoroughly coat.
Step 11

Shake off the excess egg, and completely coat in the panko mixture.
Step 12

Add the pork loin chops to a parchment-lined baking sheet, fitted with a rack, and allow to rest for 10 minutes.
Step 13

Bake in the preheated oven until the pork is cooked, and the crust is a golden brown, about 18 – 22 minutes, depending on the thickness of the chops.
Step 14

PLATE/PRESENT
Step 15

Thickly slice each pork loin chop, lay on a bed of steaming rice, drizzle with some balsamic reduction and sprinkle with some chopped parsley (if using). Enjoy.
Step 16

Keep the faith, and keep cooking.
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