Prep 1 hr
Cook 4 hrs
This is an adopted recipe that I have not yet tried. From Sunset Magazine.
- 4 boneless center cut pork chops (each about 1 in. thick and 7 oz.)
- 2 (12 ounce) bottles beer, such as amber ale
- 1⁄4 cup kosher salt (see notes)
- 1⁄4 cup brown sugar, firmly packed
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon fennel seed
- 2 garlic cloves, peeled and crushed
- 3 tablespoons olive oil
- 3 red onions, peeled, halved lengthwise, and thinly sliced (about 1 3/4 lb. total)
- 1⁄3 cup apple cider vinegar
- Rinse pork chops and set aside. In a 2-quart pan over medium heat, stir beer, salt, 2 tablespoons brown sugar, the peppercorns, mustard seeds, fennel seeds, and garlic until salt and sugar are dissolved. Let mixture cool completely. Place chops in a 2-gallon zip-lock plastic bag and add brine. Seal and chill 4 to 6 hours.
- Remove chops from brine, rinse and pat dry (discard brine). Heat olive oil in a 12-inch frying pan over medium-high flame. When hot, add pork chops and cook, turning once, until well browned on both sides, about 6 minutes total. Transfer chops to a plate.
- Add onions to pan. Stir frequently until onions are very soft and browned, 20 to 25 minutes (lower heat if necessary to prevent scorching). Stir in vinegar and remaining 2 tablespoons brown sugar and cook, scraping bottom of pan to loosen any browned bits, until liquid is almost completely evaporated.
- Place chops and collected juices if any on top of onion mixture and cover pan; cook until chops are barely pink in the center (cut to test), 6 to 8 minutes.
- Set chops on plates and spoon onion mixture over them.