Total 4 hours and 50 minutes (includes brining and resting times)
Active 40 mins
Makes 4 servings
I remember a pork chop recipe from my childhood that my mother cooked often. She simmered the chops in cream with sprigs of fresh rosemary, filling our kitchen with an incredible aroma. This recipe was inspired by those moments, adding in a couple tricks of my own. I start by brining the pork chops to keep them nice and juicy through the cooking process, then removing them from the simmering sauce when they are just done, to keep them from overcooking. The wet brine used here works well for any quick-cooking leaner meat. Essentially, the recipe creates a brine concentrate to quickly dissolve the salt and sugar so it can be cooled quickly by combining it with cold water and ice.