1 1/2 ounces kosher salt, in 30 ounces of water
1 large shallot, sliced
10 cloves garlic, smashed with the flat side of the knife
1 lemon, halved
1 packed tablespoon sage leaves, fresh
2 bay leaves
1 tablespoon black peppercorns, cracked in a mortar with pestle, or on a cutting board with the bottom of a heavy pan
4 pork chops, bone-in, about 8 ounces each
To make the brine:
- In a medium saucepan over high heat, combine the salt water, shallot, garlic, lemon, sage, bay leaves, and peppercorns, and bring to a simmer.
- Remove from the heat and allow the brine to come to room temperature.
- Refrigerate the brine uncovered until cold.
- Submerge the pork chops in the brine and refrigerate for 6 to 8 hours.
- Remove the chops from the brine, discarding the brine. Rinse the chops and pat dry with paper towels.
Let them sit at room temperature for about 1 hour before you cook them.
I pan fried mine and made a shallot, butter and white wine sauce to serve over them.
Heat up a frying pan large enough to comfortably fit all of the pork chops
3 Tbsp Butter
1/2 cup dry white wine
2 Tbsp shallots chopped
1 Tbsp lemon juice (optional)
Add about a Tbsp of butter and once it melts add enough oil to the pan to have a thin layer covering the bottom of the pan.
Add your chops to the pan and cook 4-5 minutes on the first side. Once the chops are nice and brown flip and cook another 4 minutes or so, to an internal temperature of 145. Pull the chops form the pan and let them rest while you make the sauce. Add the remaining butter to the pan and once it is melted add the shallots, saute for a minute or 2 then deglaze the pan with the white wine. Bring the sauce to a boil and then reduce the heat and simmer for 4-5 minutes
Taste the sauce after 2-3 minutes and add the lemon juice if desired. I thought the butter was a bit too rich so I added the lemon to cut it a bit.