Extra Juicy Bone In Pork Chops

So I just posted the recipe for Apple Chutney, and I mentioned using it to top off some awesome pork chops.  This is how I went about the pork chop process!  I actually had never successfully made pork chops prior to this, so I made sure to do some research and read around on how other people had been successful making them.  I did read about how using a brine would allow the chops to be extra juicy, instead of dried out.  Almost every time I have ever made pork chops, they have ended up dried out, so this seemed like a pretty great idea to prevent that from happening.  I also had never cooked with bone-in pork chops before.  I read that can also make a really big difference on the “juicy” factor, so I proceeded to HEB to buy some bone-in chops.  They actually were not expensive by any means, so it was a very affordable meal.  Another hint/tip I read was to let the meat come to room temperature (sit out on the counter for about an hour) prior to putting it in the hot saute pan.  Turns out, this is actually something you should do with all your meats, and they will cook more thoroughly, so I was really happy to come across this tidbit of information.  I also read that after cooking, you should let the chops just sit for at least 10 minutes before cutting into it.  This will let all the juices come together and disperse throughout the entire piece of meat.  Okay!  Enough of me rambling.  And on with the recipe:

What You’ll Need
For the Brine:
2 cups water
2 cups sugar
1 tbsp rosemary
1 tbsp sage leaves
1 tsp garlic powder
1 tsp coriander
1 tbsp orange juice
salt & pepper
For the Chops:
6 tbsp Butter
4 Garlic Cloves
1 tsp Canola Oil
1 Rosemary Sprig
handful of fresh sage leaves
2 bone in Pork Chops

How To Do It
The chops will need to soak in the brine for at least 24 hours prior to cooking.
To make the Brine:
Bring the water and sugar to boil in a medium saucepan.  Add all spices and continue to boil for 6 to 8 minutes.  Remove from the heat and add ice cubes.  Once the ice cubes have all melted and the mixture has cooled off some, pour brine into a large wide bowl and place in the fridge for 1-2 hours to cool completely.  The brine needs to be completely cool prior to placing the chops in it, otherwise the chops will cook from the water.  Once totally chilled, place the pork chops in the brine.  Place canned goods or something on top of the chops to hold them down in the brine.
Cooking the Chops:
After soaking in the brine for 24 hours, take the chops out and pat dry with a paper towel.  Place on a cutting board to bring to room temperature before cooking (at least 1 hour).  Add the canola oil to a medium saute pan, and bring to a medium-high heat.  Place each chop in the pan to sear on each side (about 3 minutes each).  Add the butter to the pan to melt along with spices and garlic.  Flip the chops every 2 minutes or so and continually baste in the melted butter/spices.  Once the chops are fully cooked (thickest part has reach 125 degrees internal), remove from the heat and cover loosely with foil.  Let rest for at least 10 minutes prior to serving/cutting into.

I added the apple chutney on top of the chops as soon as I removed them from the heat so the juices could soak in to the meat some.  As sides, I had pureed butternut squash and roasted brussels sprouts and mushrooms.  The butternut squash was a great side to place under the chop to catch all the extra juices!  Overall it was crazy delicious! I apologize times a million for not having any pictures of all this.  It was so good, I might be making it again sometime soon though, so I can add pictures then!



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