Quick Brined Rosemary Pork Chops

Brining is not a process that often crosses my mind. It never seemed like a step that would add much oomph. Who knew a bit of salt & water would do so much for a cut of meat? This easy process seals in the juices & keeps even cheap cuts extra tender. With a tendency to get rubbery, pork chops are the perfect cut to try this trick on. Read more about the technique here, at the kitchn.

Quick Brined Rosemary Pork Chops

2 medium bone-in pork chops

2 c. water

2 tbsp. salt

1/2 tbsp. black pepper corns

1 tsp. rosemary (dried)

1 tsp. bay leaves (dried) or 1 whole bay leaf

1 tbsp. olive oil

2 sprigs fresh rosemary, minced

1 sprig fresh mint, minced

Brine the pork chops in 2 c. water & 2 tbsp. salt. You can add other seasoning at this point if you like to enhance the flavor - I added 1/2 tsp. dried rosemary, 1 tsp. dried bay leaves, & 1/2 tsp. black pepper corns. Let the chops brine for at least 30 minutes in a cool place.

Drain the chops & sprinkle both sides with minced rosemary & mint (about 1 tsp. or so) reserving the rest for garnish. Heat your grill pan over medium-high heat & drizzle it with olive oil. Cook the chops for about 10 minutes on each side - or until the juices run clear when pricked with a knife.

Sprinkle with fresh herbs & serve.

Pine Nut Roasted Brussels Sprouts

1 lb. brussels sprouts, trimmed & halved

4 - 5 cloves garlic, crushed

1/4 c. pine nuts

1/4 c. olive oil

1/4 c. balsamic vinegar

1 tsp. garlic powder

1 sprig oregano, minced

1 sprig thyme, minced

1/2 tsp. salt

Preheat the oven to 425F. Chop the bottoms off the sprouts, half them, & discard the outer few leaves. Toss them in an 8" x 8" (or another medium sized) oven safe pan. Toss with the pine nuts, oil, vinegar, garlic, garlic powder, oregano, thyme, & salt until well coated.

Roast for 20 minutes. Remove & toss. Roast for another 20 minutes more. Drizzle with a bit more olive oil & serve.