Brined Pork Loin Chops with herb pan sauce

Brined Pork Loin Chops with herb pan sauce

I remember growing up and dreading the nights when dinner was pork chops.  The recipe was a thin pork chop seasoned with a little salt and pepper, fried in some oil then topped with a slice of onion and tomato and finally cooked with lid over the pan until it was completely decimated.  It resembled the look and texture of grey shoe leather and the taste, I’m fairly confident, was equal to eating one.  Thank goodness we don’t cook pork like that anymore, but I do get quite a few inquiries as to how to get a juicy chop that’s full of flavor … Continue reading