“This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption… Beer!”
–Robin Hood, Prince of Thieves, Friar Tuck
Let’s just imagine that he was referring to pork so the quote actually fits with this post. I think we all get the point. Pork is good.
This recipe was adapted from one found at skinnytaste.com. She has a fantastic site especially if you want lighter recipes. I basically followed her recipe except I incorporated a brine because the chops were about two inches thick. She provides very detailed instructions so please visit her site using the link above.
Chef Mike Shackelford at Trelio in Clovis hooked me up with a nice and simple brine recipe for the pork. If you didn’t know, a brine can help keep meat from drying out during cooking and is very simple to do. Here is what you need:
- 1 cup brown sugar
- 1 cup salt
- 1 gallon water
Mix all of the above together until the sugar and salt dissolves and then soak your chops in the solution for 2-6 hours. After the brine process is done just make sure to pat the chops dry before frying them.