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

review

Recipe by

Andy Anderson !

@Andy59

Wichita, KS

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.

yield 2 serving(s)

prep time 3 Hr

cook time 20 Min

method Bake

Ingredients For pork essentials: loin chops w/balsamic reduction

PLAN/PURCHASE
2 md

boneless pork loin chops, about 1-inch (2.5cm) thick
BRINE SOLUTION
2 c

cold water
2 c

cold apple cider
1/4 c

maple syrup
3 Tbsp

salt, kosher variety
2 Tbsp

frank’s hot sauce
THE ASSEMBLY
1 c

panko breadcrumbs
2 Tbsp

parmesan cheese, freshly grated
2 Tbsp

pecorino romano, freshly grated
1 tsp

sage, minced
1/2 tsp

black pepper
1 pinch

salt, kosher variety
1 lg

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

1
PREP/PREPARE

2
Gather your Ingredients (mise en place).
3
THE BRINE
4
Whisk all the ingredients for the brine in a medium-sized non-reactive bow, until completely dissolved.
5
Add the pork loin chops, and allow to rest in the fridge for 2 – 3 hours.
6
Chef’s Note: Make sure the brine solution is cold before adding the pork.
7
THE ASSEMBLY
8
Place a rack in the middle position, and preheat the oven to 375f (190c).
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.
10
Remove the pork loins from the brine (discard the brine), place into the egg mixture, and thoroughly coat.
11
Shake off the excess egg, and completely coat in the panko mixture.
12
Add the pork loin chops to a parchment-lined baking sheet, fitted with a rack, and allow to rest for 10 minutes.
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.
14
PLATE/PRESENT
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.
16
Keep the faith, and keep cooking.
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