Recipe by ellie_
Delicious fried pork chops perfect for an autumn supper with mashed potatoes and fall vegetables. Recipe adapted from Cooking Light (November, 2003) Prep time includes brining time.
Top Review by Dorel
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.
- 3 1⁄2 cups water
- 1⁄4 cup kosher salt
- 3 tablespoons brown sugar
- 1⁄2 teaspoon vanilla
- 1 cup ice cube
- 4 pork chops (bone-in 1 inch thick)
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
- 2 teaspoons pepper
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon garlic salt
- 2 tablespoons flour
- 2 teaspoons olive oil
Directions See How It's Made
- In a large bowl combine water and salt, stirring until salt dissolves.
- Add next 3 ingredients (sugar- vanilla), stir until sugar dissolves.
- Stir in ice and add pork chops.
- Cover and refrigerate for at least 8 hours.
- Drain and remove pork chops from brine.
- Discard brine.
- Combine next 7 ingredients (sage-garlic), rub both sides of pork chops with spice mixture.
- Refrigerate at least 30 minutes.
- Place flour in large plastic bag and add chops, shake well to coat chops.
- Place chops on plate before frying.
- Heat oil in large skillet over medium high heat.
- Add chops, cook 5-10 minutes per side, depending on degree of doneness desired and thickness of chops.