A friend of mine was asking me for a recipe of pork sirloin cooked in a honey and soya sauce syrup. As i was doing some research in my old recipes, i found this one, from one of my good friend, Brendan. I couldn’t resist posting it here as i believe this was the best pork chop i ever had, and it literally changed my vision of pork. I used to think it was a cheap, dry meat. Well, not at all. It’s actually super tender and really nice. Here’s the recipe:
the recipe for creating the brine is pretty simple:
1. you start with the base of the brine by combining 2 qts of water, 1/4 cup of salt, and 1/4 cup of sugar in a pot.
2. from that point you can pretty much add whatever else you want to flavor your chops with. i added some crushed garlic cloves, dried chili peppers, and come crushed corriander seeds.
3. bring the whole mixture to a boil, stirring occasionally, for 15 minutes. pour it from the pot into whatever bowl/tupperware you will be using for soaking the chops, and let it sit until it becomes room temperature.
4. take the pork chops of out the fridge, and put them out, uncovered, and let them come to room temperature too (about 15-20 mins).
5. add the pork chops chops to the brine, and refrigerate for at least 24, but more than 48 hours.
6. when you are ready to cook, take the porkchops out of the brine and let them rest on a plate at room temperature for about 25 minutes.
7. pre-heat the oven to 375 (you can also grill these, in which case, you can stop reading now)
8. in a heavy bottomed pan, add some vegetable oil, and put on medium-high heat. once the oil is hot, cook the chops on each side for 2-3 minutes or until brown and then set aside (this can be done in batches if need be – add more oil as needed too).
9. once all the chops have been browned, place them in a roasting pan, and put them in the over for 15-20 minutes based upong the thickness of the chop.
10. once they are done, remove the chops from the roasting pan and set aside.
11. set roasting pan to straddle both burners on the stove top and turn both burners on medium heat.
12. add 1/2 cup of white wine, and reduce by half.
13. add back any juices that have accumulated from the chops while they have been sitting.
14. add 1-2 teaspoons of butter and remove from heat.
its pretty simple rescipe and it produces some great pork chops. .. . enjoy!