Sage Crusted Pork Chops

To Brine or Not to Brine, that is the question

Brining is a process similar to marinating in which meat is soaked in brine before cooking.

Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked.

 

 

Sage Crusted Pork Chops

Serves 4

¼ Kosher salt
¼ cup sugar
4 bone-in, thick-cut pork chops (6 to 8 oz each)
2 cloves garlic, minced
2 Tbs olive oil, plus more for brushing
Freshly ground pepper
4 fresh sage leaves, chopped

Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Soak the chops in the brine, about 5 minutes.

Remove the chops from the brine and pat dry. Sprinkle with the sage, garlic and season with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Sear the pork, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate.

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