Sage Crusted Pork Chops

Name: Sage Crusted Pork Chops
Prep time: 15 min
Total time: 30 min
Yield: 4 Servings
Ingredients: u00bc Kosher salt; u00bc 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

By Leslie Blythe Pork Brining, Sautéing

July 26, 2015

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.

Prep: 15 mins
Cook: 15 mins
Yields: 4 Servings

Ingredients

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

Directions

1Dissolve 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.

2Remove the chops from the brine and pat dry. Sprinkle with the sage, garlic and season with salt and pepper.

3Heat 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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