Ingredients
- Pork Chop Brine:
- Pan Roasted Pork Chops with Bourbon Sauce
- Recipe courtesy of Cuisine at Home magazine, June 2002
- Dissolve in one gallon resealable freezer bag:
- 2 cups hot water
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- Add:
- 6 cups ice water
- Pork Chop:
- 4 1″-thick brined rip chops
- 2 T olive oil
- 1 T garlic, chopped
- 1 T shallot, chopped
- 1-1/2 cups chicken broth
- 1/3 cup bourbon
- 1/4 cup brown sugar
- 1 T apple cider vinegar
- 2 T heavy cream
- Reserved pork chops
Preparation
Step 1
Pork Chop Brine:
Dissolve salt and sugar in hot water. It helps to set the bag inside a large bowl in case of spills or leaks. Add ice water to brine. This will cool the brine quickly. Add the pork and seal the bag and refrigerate for 1-2 hours. Just before cooking, dry chops to remove excess brine.
Pork Chop:
Preheat oven to 425. Season chops with pepper. Dust lightly with flour. Brown one side in olive oil over medium-high heat. Turn, cover and roast in oven for about 10 minutes. While the chops are in the oven, saute garlic and shallot in 1 T drippings over medium-high heat until soft. Deglaze pan with bourbon and broth. Add sugar and vinegar; reduce by half. Add cream and pork chops to pan and cook for 2 minutes each side until sauce is thick. Makes 1 cup sauce.