Judy Rodgers' Brined Pork Chops

Recipe Ingredients

6 cups	1422ml	Cold water
5 tablespoons	75ml	Sugar
2 1/2 tablespoons	37ml	Coarse salt
1 cup	40g / 1.4oz	Mixed herbs such as bay leaves,
		Thyme or rosemary
4		Loin pork chops - (1 1/2 lbs total)
2 tablespoons	30ml	Olive oil for frying - (optional)
1 tablespoon	15ml	Butter for frying - (optional)

Recipe Instructions

Combine the water, sugar, salt and herbs in a large bowl. Stir to blend and dissolve the sugar and salt. Add the pork chops to the brine, cover the bowl and put the bowl into the refrigerator.

Check several times on the brining and stir any salt or sugar that has not been dissolved. You can cook the chops after 24 hours or wait until they have brined for 36 hours.

Pan-fry the chops in the olive oil and butter in a skillet over high heat or cook them in a grill pan over high heat, 8 to 10 minutes.

This recipe yields 4 servings.

Each serving: 512 calories; 1,229 mg sodium; 97 mg cholesterol; 50 grams fat; 23 grams saturated fat; 3 grams carbohydrates; 11 grams protein; 0.80 gram fiber.

Source:
The Los Angeles Times, 03-28-2001

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