Moist and Mustardy Pork Chops

• 4 pork chops
• 4 cups water
• 4 teaspoons salt
• 2 tablespoons brown sugar
• 2 tablespoons prepared hot English mustard (such as Coleman's)
• 1 12 cups fresh breadcrumbs
• 2 tablespoons fresh parsley, chopped
• salt and pepper
• 3 tablespoons olive oil

1. Dissolve the salt and brown sugar in the water.
2. Put the pork chops in a zip-lock bag and pour the brine over them.
3. Expel all the air from the bag and seal.
4. Set the bag in the fridge for 1/2 hour minimum to 3 hours maximum.
5. Take the pork chops out of the brine, rinse and dry thoroughly on paper towel.
6. Mix the breadcrumbs, parsley and salt and pepper and spread out on a cookie sheet or similar surface.
7. Use a knife to spread the hot mustard on one side of the pork chops.
8. Put the mustard side of the pork chop on the cookie sheet to coat with bread crumbs.
9. Spread mustard on the other side of the pork chop and flip onto the bread crumbs to coat the second side.
10. Heat a non-stick pan over medium high heat.
11. Put in the olive oil and heat until "shimmery".
12. Gently put the pork chops in the pan and cook about 5 inutes, turning down the heat if they become too brown.
13. Touch them as little as possible.
14. Use tongs to turn the chops and cook on the other side about 5 minutes.
15. Check for doneness.
16. A slight bit of pink is perfect.
17. Enjoy!

pork chops, water, salt, brown sugar, fresh breadcrumbs, fresh parsley, salt, olive oil

Taken from www.food.com/recipe/moist-and-mustardy-pork-chops-263352 (may not work)