Porkchops

I've literally had porkchops once before in my life. They made me choke. Never since then did I eat pork chops, until today. I regret the years of hating pork chops due to how badly that one cook made them. You'll never complain of a dry pork chop again after trying this.

Boneless Pork Chops (4 chops)
Salt (3 tbs)
Water (3 cups)
Pepper Flakes (1/2 tsp)
Honey (2.5-3 tbs)
Bay Leaves (1)
Light Olive Oil (small amount to fry in)



First we need to brine those chops. It's a really simple brine. 3 cups of water into a saucepan, and start it heating. Add about 3 tbs of salt, and about the same or a little less of honey. 1/2 tsp of pepper flakes, and a bay leaf. Mix it together and keep heating it until everything mixes together and dissolves. Pour in a lot of ice. You want to have so much ice in there that it completely cools it, and still leaves ice cubes solid in the mixture. Pour this into a ziploc bag (where you have your 4 pork chops already inside). (make sure your ziploc bag is sitting in glass container in case your bag rips.) Let it sit in that brine for 20 minutes.

Preheat your oven to 200. you're thinking this is pretty low right? Not at all. We're not cooking them in the oven, we're just warming them up to seal in that juice. Take a tray, put a piece of parchment paper on it, and drop those chops down. Dry off the tops of the chops (we don't want to poach it), and slide it in the oven for 20 minutes. The goal here is to get the internal temperature up to 85-90.

Nows the fun part. frying it all up into a succulent, juicy, flavorful piece of pork. Get a pan going (or a skillet, whichever you prefer), and pour just a little olive oil in there. Drop your chops in, and listen to that sweet sizzle. Cook it up nice and good, until the outside is nice and browned and your inside temperature is about 160 (the USDA's rated minimum safety temperature for pork consumption). The time required will vary depending on how thick of a chop you have.



The chop will be so perfectly juicy, not dry at all. This is so good you don't even need a sauce or anything, you can just eat it plain. It's just so good. You could serve it up with some mashed potatoes and sauteed green beans. It makes a great family dinner.



(NOTE: This is not my recipe. This comes from the show "Guy's Big Bite", one of my favorite cooking shows.)