Pork Chop Brine

I learned this great trick from the food science master himself, Alton Brown. Lean cuts of pork like chops, tenderloin and roast have very little fat and need additional flavor and moisture before cooking. A brine is a great way to inject both and ensure that your pork is never dry.

There are several recipes or ingredient lists to follow for a Brine, mine is simple, tried and tested with a few notes for modifications depending on what you have in the house:

Chicken stock
Garlic
2 Bay leaves
Fresh Thyme
1/4 cup Apple Juice if you have it
Dash of soy sauce
Equal parts of salt and sugar
Black pepper

Put your pork in heavy duty zip top bag, inside a bowl and fill w/the ingredients. Seal and chill, prefereably over night, or at least 12 hours.
Pork will be plump and juicy when cooked whether you grill, roast or pan cooked

Pork Chops Scarpariello

We love Pork Chops and Love chicken Scarp so I tried a combo...it came out great! A very quick and easy weeknight meal or could be a big fat Sunday dinner. I served it with roasted potatoes, arugula salad and fresh bread. This is another one that doesnt have many measurements but more of a ratio and formula:

Two important elements in this recipe:

• Brine for the chops, see the recipe below
• Hot peppers must be in the jar w/Vinegar, your favorite brand...or home made if you're that lucky to know someone that makes them, I've tried to use fresh hot peppers and its not the same flavor

Ingredients:

• Bone in or boneless pork chops - 1 per person is plenty
• 1:1 Ration of sweet and hot peppers - Hot peppers must be in the jar w/Vinegar, Sweet peppers can be fresh red/green/yellow bell peppers
• White Wine
• Chicken stock
• Juice of half lemon
• A few teasespoons of the hot pepper vinegar
• Shallots
• Garlic
• Parsley

S&P the chops and pan sear in a medium/high pan, with a nice brown crust on each side...about 2 mins per side

Once brown, remove from pan and place on plate/platter

Reduce heat and add veggies shallots, then garlic, sweet peppers and hot peppers - in that order. Be careful when adding hot peppers, the steam is spicy and will make you cough if you put your face in it to smell it! been there, it hurts

Let simmer for a few mins till peppers are soft

Add liquid: splash of wine, splash of stock, lemon juice and vinegar from hot pepper jar

Let simmer for a few mins and taste...add more stock to cut the heat...or more peppers to kick it up as needed

Add chops back in and cover w/sauce, simmer on very low for a few mins to heat through

Plate and pour sauce/peppers and sprinkle w/Parsley

Side dish ideas: Arugela and Parmesean salad, Polenta, Smashed potatoes or Rice Pilaf