pork essentials: loin chops w/balsamic reduction

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

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  1

  PREP/PREPARE
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  2

  Gather your Ingredients (mise en place).
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  3

  THE BRINE
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  4

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

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

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

  THE ASSEMBLY
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  8

  Place a rack in the middle position, and preheat the oven to 375f (190c).
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  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.
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  10

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

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

  Add the pork loin chops to a parchment-lined baking sheet, fitted with a rack, and allow to rest for 10 minutes.
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  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.
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  14

  PLATE/PRESENT
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  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.
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  16

  Keep the faith, and keep cooking.
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