Rosemary Pork Chops - Brined

• 6 pork chops, 1/2 inch thick
• The Brine
• 3 cups water, one hot, two cold
• 3 tablespoons salt
• 3 tablespoons brown sugar
• 1 tablespoon black pepper
• 1 tablespoon dried rosemary
• Cooking
• breadcrumbs
• 4 tablespoons extra virgin olive oil

1. We started with frozen pork chops. I'm unsure how this affects the timing, but it is an easy way to defrost meat!
2. To make the brine, mix one cup of hot water with salt, pepper, and rosemary. Mix well.
3. Place pork chops into a gallon size ziplock bag, and add 2 cups of cold water. Pour the brine into the bag. shake and massage the bag to mix well.
4. Place the meat bag into the refrigerator to sit for 4-6 hours. Occasionally take the bag out and massage the meat a bit to distribute flavors.
5. After the brining time, take the meat out to rinse the bag and meat in cold water. If you are not going to cook immediately, place the pork chops back into the bag and refrigerate for another day or so.
6. To cook, heat the olive oil in a large skillet over medium high heat.
7. sprinkle the bread crumbs on the pork chops lightly.
8. Sear the pork chops in the oil for a minute, then reduce heat to medium until done. We like it best when the breadcrumbs are nicely browned.
9. Enjoy!

pork chops, brine, water, salt, brown sugar, black pepper, rosemary, cooking, breadcrumbs, extra virgin olive oil

Taken from www.food.com/recipe/rosemary-pork-chops-brined-199401 (may not work)