The best pork chops I've had in years. I halved the recipe for the 2 of us. I didn't half the brine as I wanted to make sure I had enough. I brined the full 8 hours. I halved the spices and followed the recipe exactly. My husband is the pickiest eater alive, he usually will only eat plain food and turned up his nose when I mentioned the spices.He couldn't imagine cloves, cinnamon and nutmeg with pork chops. He was sceptical till he tried it and then said "wow" you can make this anytime you want to. So thanks for posting such a delicious recipe.
Great recipe. Nice flavors and easy prep. It made a great crust carmelization. Hope to make again soon.
Wow - terrific flavor and moist! I substituted allspice for cardamom as that's what I had available. My husband, who can take or leave pork chops, complimented me twice on these. Definitely will make these again with the brine and probably will look to shake up the spices for variety.
I was curious about both the brining, and the mix of spices. The brining went well, and made for a very juicy pork chop. However, no one in our family liked the spice mixture, though as I said the chops were very moist and I will have to try brining again but with a different rub.
These were great - very very flavorful. I only had about 3-4 hours of brining time, but I poked holes in my chops to speed it up and it seemed to work. I served them with Baked Sweet Potatoes With Brown Sugar-Pecan Butter, Baked Sweet Potatoes With Brown Sugar-Pecan Butter, and with some tortellini alfredo...it was a rich meal but perfect for the nasty October weather :)
10 star recipe! Delicious and incredibly tender all the way thorugh. Brining is the key. Superb blend of spices that's a bit unusual but very flavorful. Used some thick, at least 1 inch, boneless pork chops. Everyone in my family gobbled this down, including the ones who usually refuse to eat pork. Why I love Zaar...I have this recipe in the magazine mentioned as well as the CL Annual Recipe volume, but completely overlooked it until discovering it in ellie's recipes. Thanks, ellie, for a wonderful dish!