https://www.copymethat.com/r/jU2xVoJH9/oven-baked-pork-chops-with-potatoes/
134299644
02mkvq7
jU2xVoJH9
2024-05-19 17:31:35
Oven Baked Pork Chops with Potatoes
loading...
X
Brine for Pork Chops
4 cups water (3 cups of it cold)
¾ cup ice cubes
¼ cup cooking salt / kosher salt
1 tablespoon sugar
1 tablespoon whole black peppercorns
2 teaspoons dried sage
To Brine 30 min to 16 hours:
Place 1 cup of water into a small saucepan over high heat. Add the salt and sugar, swirling often to dissolve it and bring it to a boil.
Turn the heat off and add the peppercorns and sage and let it steep for 1-2 minutes.
Add the remaining 3 cups of cold water and the ice cubes and stir to combine.
Place your pork chops into a dish or container with just enough room for the both the meat and the brine. Pour the brine over the top and cover.
Chill for 1 or up to 12 hours.
Rinse the meat under running water and dry with paper towel. Cook your preferred way.
4 cups water (3 cups of it cold)
¾ cup ice cubes
¼ cup cooking salt / kosher salt
1 tablespoon sugar
1 tablespoon whole black peppercorns
2 teaspoons dried sage
To Brine 30 min to 16 hours:
Place 1 cup of water into a small saucepan over high heat. Add the salt and sugar, swirling often to dissolve it and bring it to a boil.
Turn the heat off and add the peppercorns and sage and let it steep for 1-2 minutes.
Add the remaining 3 cups of cold water and the ice cubes and stir to combine.
Place your pork chops into a dish or container with just enough room for the both the meat and the brine. Pour the brine over the top and cover.
Chill for 1 or up to 12 hours.
Rinse the meat under running water and dry with paper towel. Cook your preferred way.
Ingredients
- subheading: THE PORK & POTATOES:
- 800 g baby potatoes
- 2 tablespoons olive oil (notes 1)
- ½ teaspoon salt
- black pepper, to taste
- 4 thick-cut bone-in pork chops ( at least 1 inch thick, or see notes)
- 3 bunches thin asparagus
- subheading: FOR THE SAGE SHALLOT SAUCE:
- ¼ cup shallots (1 medium shallot), finely sliced
- 6 to 8 fresh sage leaves
- 1 tablespoon salted butter
- ½ teaspoon freshly cracked black pepper, to taste
- 1 cup beef stock (beef broth) or chicken stock
- ½ teaspoon Dijon mustard
- 2 teaspoons cornflour (US cornstarch)
- 2 tablespoons whole milk (notes 1)
- Salt to taste
Steps
Directions at sugarsaltmagic.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!