My DH does not really like pork chops because he feels that pork always comes out too dry. That is why it is necessary to use the brine, and leave the meat in it for at least 4 hours (better results overnight). I've found that if you let the meat rest in the brine before cooking it, it really adds a lot of moisture and flavor to the meat. ---
- 4 boneless pork chops
- 3 jalapeno peppers, cut into strips
- 1 pint grape tomatoes, halved
- 1 (20 ounce) can pineapple chunks, in juice
- 2 tablespoons cornstarch
- 4 tablespoons butter, more if needed
- salt and black pepper
- 2 quarts water
- 1⁄2 cup kosher salt
- 4 tablespoons light brown sugar
- 6 bay leaves, crushed
- 4 tablespoons black peppercorns
- 4 garlic cloves, crushed
- 4 tablespoons dried thyme leaves
- 4 tablespoons dried rosemary leaves
- Mix all ingredients for brine in a large non-reactive container, making sure salt and sugar are dissolved well. Place pork chops in brine and place in refrigerator overnight.
- Once you are ready to cook, rinse pork chops and pat dry. Season with salt and cracked black pepper (make sure not to add too much salt because the pork chops absorb salt from the brine as well.).
- Heat a skillet and melt the butter. Once the pan is hot, add pork chops and cook until done, adding more butter if needed. Once pork chops are done, remove from skillet and set aside.
- Add jalapeño strips and cook for about 2 minuted to release the flavor. Add more butter if needed.
- Add pineapple chunks, reserving the juice. Add grape tomatoes. Cook for about 1 minute.
- Add half the pineapple juice to the skillet. In a mixing bowl, combine the cornstarch with the remaining pineapple juice. Once the mixture in the skillet starts to lightly simmer, add the cornstarch mixture and let the sauce thicken.
- Serve and enjoy!