Brined Pork Chops with Pan Sauce, Sauerkraut and Squash

This is was my first attempt at brining pork chops.  Or any kind of meat for that matter.  Brining seems to be all the rage lately, particularly with Thanksgiving Turkeys, so I thought I'd give it a try.  I have also read that pork is not as tender and juicy as it was when our grandmothers were cooking pork chops.  I'd like to use this as an excuse for why my pork chops usually turn out a bit tough, but my mom still makes the most tender juicy pork chops with whatever is at the grocery store!

Pork Chops Recipe:
- 1/4 cup sugar
- 1T salt
- 4-5 whole pepercorns
- Bay leaf
- Fresh thyme (I used about 5 whole sprigs, you could also use about 1T leaves)
- 1/2t red pepper flakes
- 4 cups cold water
- 2 thick-cut (about 1.5 inches) bone-in pork loin chops
- Butter
- Salt & Pepper

To make the brine, combine the sugar, salt, pepercorns, bay leaf, and red pepper flakes with the water in a shallow tupperware container or bowl.  Mix to dissolve the sugar and salt.  If you taste the brine at this stage it should be salty-sweet, kind of like kettle corn.  Don't worry, the pork chops will not come out tasting like this!

Put the pork chops in the brine, so that the brine fully covers them.  Let them sit in the refrigerator in the brine for at least 8 hours.  I left mine in for more like 20 hours, and the recipes I consulted advised you can leave them in for up to 2 days.  You'll want to turn them over at least once during the brining process.   I made the brine and started the brining process on Monday night before bed.  I turned the chops in the brine Tuesday morning before leaving for work.  We at them Tuesday night.

When you are ready to cook your pork chops, take them out of the brine and pat them dry with paper towels.  Sprinkle with salt and pepper.  Melt about 1T butter (you could also use oil) in a frying pan.  When it is hot, reduce the heat to medium and put your pork chops in.  Cook about 5-6 minutes on each side, until done.  Pork should cook to about 180 degrees internal temperature. 

If you don't have a meat thermometer you can also test the doneness by pressing on the meat with a spatula or fork and seeing how "bouncy" it is.  You can test this by pressing the tip of your thumb and ring finger together.  Now feel how firm the muscle at the base of your thumb is.  This is approximately how firm your pork chop should be when it is cooked through.

When your pork chops are done cooking, remove them from the pan and let them rest.  I usually put the meat on one of the two dinner plates and then turn the other dinner plate over on top of it.  This will keep it warm enough until it's time for dinner. 

Pan Sauce:

- One finely chopped small shallot (can substitue about 1T finely chopped white or yellow onion)

- 2/3 cup white wine

- 1/2 cup stock

- 1T flour

Do not clean your pan.  If needed add a little bit of oil to your pan.  Add the finely chopped shallots and let them sweat for about a minute.  Don't let them brown as that will turn the flavor bitter.  If they start to brown, jump ahead to the next step and get the wine in the pan to stop the cooking.  Add the white wine and scrape the bottom of the pan with a wooden or rubber spatula to scrape up all of the good browned pork bits.  Bring the sauce up to a soft boil and let it reduce by about half.  Then add the stock and let it reduce again.  If your sauce is thick enough at this point, flavor with salt and pepper and call it done.  If your sauce could be a little thicker, sprinkle in a small amount of flour (start with about 1/2T), mix in, return to a boil.  Your sauce should be thick enough that it will coat the pork chops instead of just running off them.

I paired my pork chops with sauerkraut and quick roasted butternut squash.  You could also do potatoes or other vegetables.  I understand that not everyone loves sauerkraut (Cillian), but I encourage you to try this recipe.  It is much sweeter and softer than straight store-bought 'kraut. 

Recipe:

- Jar of sauerkraut, drained

- Two tart apples, peeled, cored and thinly sliced

- One yellow onion, cut in half and then sliced

- 1 cup white wine

- 2T brown sugar

- Carraway Seeds

Saute the onions and apples in about 1T butter for a few mintues over medium heat until they start to soften.  Add the sauerkraut and the wine and cook over medium heat in a covered pan for about 20 minutes, or until everything starts to meld together and softens.  Add the caraway seeds and brown sugar and cook for another three minutes.  Serve hot!

Butternut Squash:

- One medium sized butternut squash

- Pam

Cut your butternut squash in half and scoop out the seeds.  Spray pam on a cookie sheet (note:  do not use your favorite sheet that you use for cookies - this will likely leave some darked spots on your sheet.  I use an old one exclusively for roasting.)  Roast in the oven at 450 until soft, about 30 minutes.  Cut into pieces and serve.  If squash isn't your favorite vegetable, I have a great spice recipe that I will share this fall that you can put on your squash before roasting it that adds a zing to the flavor. 

And finally a picture of my two constant kitchen companions.  Henry is just checking to see if the squash is fully cooked ;)