PORK LOIN CENTER CUT THIN CHOPS RECIPES RECIPES

Steps:

• "Prepare the brine. Combine salt and water in a saucepan 1 tablespoon of salt for every 1 cup of water. Bring mixture to a boil long enough to dissolve the salt. Add the rosemary, bay, juniper berries and brown sugar to the mixture. Allow to cool enough so that it will not cook the pork. You can choose any aromatics you would like other than what we have here. Experiment! Prepare the pork. While the brine is cooling, flatten the pork loin chops. We use a large wood cutting block with a piece of plastic on top. We cover the plastic with wax paper and use a piece of wax paper on top of the loin chop. Use the dull side of a meat mallet and pound flat to about 1/2 inch. This helps tenderize and make cooking quick. The brine adds flavor and also ensures tenderness. Once the brine is cooled to room temp, place in a seal-able container or seal-able plastic bag. Add pork and ensure that brine covers the pork. Cover or seal and refrigerate for at least 30 minutes. Do not let them brine longer than four hours, you'll end up with mush if you do. Another trick we use is a food vacuum container. It takes only 20 minutes in that to brine. Cook the pork. Preheat oven to 400 degrees Fahrenheit. Remove pork from brine, discarding all liquid. Pat dry with a paper towel. Brush lightly with the olive oil and salt and pepper to your own taste. Heat an oven proof skillet (such as cast iron) over medium-high heat on the stove. Add the pork chops and cook until browned on both sides, about 5 minutes. Be sure not to overcook them, you just want a little color. Put the skillet with the pork in the oven and finish cooking for about 6-8 minutes. You know they are done when a meat thermometer reads 145 degrees Fahrenheit when checking the inner most part of the chop. Serve the pork. Remove pork from oven. Transfer from skillet to a serving platter and place a piece of aluminum foil over them loosely. Allow to rest for 5 minutes. Serve with any sides you normally would. We enjoy German sweet & sour red cabbage with these chops. Tip: You can do the same with bone-in chops, just omit the flattening step. Bone-in chops tend to be juicier by default. You can also change the brining to a marinade. I'll sometimes do an Asian marinade and use a different set of sides."

Steps:

• "Prepare the brine. Combine salt and water in a saucepan 1 tablespoon of salt for every 1 cup of water. Bring mixture to a boil long enough to dissolve the salt. Add the rosemary, bay, juniper berries and brown sugar to the mixture. Allow to cool enough so that it will not cook the pork. You can choose any aromatics you would like other than what we have here. Experiment! Prepare the pork. While the brine is cooling, flatten the pork loin chops. We use a large wood cutting block with a piece of plastic on top. We cover the plastic with wax paper and use a piece of wax paper on top of the loin chop. Use the dull side of a meat mallet and pound flat to about 1/2 inch. This helps tenderize and make cooking quick. The brine adds flavor and also ensures tenderness. Once the brine is cooled to room temp, place in a seal-able container or seal-able plastic bag. Add pork and ensure that brine covers the pork. Cover or seal and refrigerate for at least 30 minutes. Do not let them brine longer than four hours, you'll end up with mush if you do. Another trick we use is a food vacuum container. It takes only 20 minutes in that to brine. Cook the pork. Preheat oven to 400 degrees Fahrenheit. Remove pork from brine, discarding all liquid. Pat dry with a paper towel. Brush lightly with the olive oil and salt and pepper to your own taste. Heat an oven proof skillet (such as cast iron) over medium-high heat on the stove. Add the pork chops and cook until browned on both sides, about 5 minutes. Be sure not to overcook them, you just want a little color. Put the skillet with the pork in the oven and finish cooking for about 6-8 minutes. You know they are done when a meat thermometer reads 145 degrees Fahrenheit when checking the inner most part of the chop. Serve the pork. Remove pork from oven. Transfer from skillet to a serving platter and place a piece of aluminum foil over them loosely. Allow to rest for 5 minutes. Serve with any sides you normally would. We enjoy German sweet & sour red cabbage with these chops. Tip: You can do the same with bone-in chops, just omit the flattening step. Bone-in chops tend to be juicier by default. You can also change the brining to a marinade. I'll sometimes do an Asian marinade and use a different set of sides."