The Juiciest, Most Flavorful Pork Chop Ever Created

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth can reduce sodium while maintaining flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple cider vinegar

Apple cider vinegar adds acidity without the cost of wine.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can replace butter in cooking.

fresh parsley

🥗Healthier: fresh basil

💰Cheaper: dried parsley

Dried parsley is cost-effective and still adds flavor.

Pour 4 cups of water into a small pot.

Add 1/4 cup of kosher salt and 1/4 cup of sugar to the water.

Add 1 bay leaf and some black peppercorns to the pot.

Smash 1 clove of garlic and add it to the pot.

Measure out 1 cup of cherry pepper juice and add it to the pot along with some cherry peppers.

Bring the mixture to a simmer, stirring until the sugar and salt dissolve.

Let the brine cook for a bit, then remove from heat and allow to cool to room temperature.

Strain the brine to remove solids and chill it in the fridge.

Trim excess fat from the double cut pork chop.

Inject the brine into the pork chop using a culinary syringe.

Soak the pork chop in the brine in the refrigerator for 3 days (or 1-2 days if short on time).

After 3 days, remove the pork chop from the brine and dry it with paper towels.

Prepare the cherry pepper sauce by slicing garlic and portioning cherry peppers.

In a pan over medium-high heat, sauté the sliced garlic in olive oil.

Add the cherry pepper liquid and cherry peppers to the pan and reduce it down.

Mount the sauce with cold butter to bring it together.

Preheat the oven to 450°F.

Blot the pork chop with a paper towel to remove excess moisture.

Heat olive oil in a skillet and place the pork chop in, pressing down to ensure contact with the pan.

Leave the pork chop to develop a golden brown color on one side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens