![]() Please click the links to see the other recipes. I highly recommend them as a complete meal option. They are the perfect side items for the pan-seared pork chops. Please check out my recipes for Ginger Beer Apple Sauce and Apple Cider Vinegar Braised Red Cabbage. The sage adds great flavor and is excellent with my ginger beer apple sauce and braised red cabbage recipes. Fresh Herbs: It’s Autumn now, so I added fresh sage and rosemary to the brine.Garlic and Red Pepper Flakes: These infuse a little heat into the pork chops and are a great contrast to the brown sugar. ![]() Thin pan-seared pork chops can cook very quickly, the brown sugar helps create a beautiful golden-brown caramelized sear to the pork chop. It only adds a hint of sweetness, but the difference is remarkable. Brown sugar and pork are the perfect match. Salt and Brown Sugar: A brine needs salt and a pork chop brine needs sweetness.It’s a great trick and a real-time saver. Water, and Ice Water: Because I’m impatient, I boil half of the water to dissolve the salt and sugar in the brine, then add the ice cubes to rapidly cool it down.One at a time, coat the pork chops in the flour, then dip in the egg, then coat again in the flour. Mix the flour and spices until well combined. Place the all purpose flour, salt, pepper, paprika, garlic and onion powder in a second bowl. Why buy a whole pork loin and cut the pork chops yourself? Easy, not only do you get to cut your pork chop exactly how thick you want it, but it’s about $1.50 a pound cheaper to buy the whole loin rather than pre-cut pork chops. Place the eggs in a bowl along with 1 tablespoon water. This is key to keeping the pork chops tender and juicy, regardless of whether you bake, grill, or pan-sear the pork chops. Using an instant-read thermometer, the internal temperature of the pork chop should be 145☏. The second thing (and most important) you need to pay attention to is the internal temperature when pan-searing pork chops.A little brown sugar in the brine adds a hint of sweetness that pork loves, and it creates a beautifully caramelized crust when the pork chop is pan-seared. My simple pork chop brine takes 5-minutes to make and it adds tremendous flavor to the finished chop. ![]()
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