Brined Pork Chops with a Sweet & Sour Sauce

Quite possibly the best pork chop that I've had in my life, not to toot my horn or anything.  I was looking into brining lately and thought why not give it a try.  It certainly helped retain the moisture in the pork chop.  I strongly suggest trying it sometime.






 Sauce/Pork Chops:

-1/2 cup balsamic vinegar
-1/2 cup honey
-2green onions, sliced
-2 cloves of garlic, chopped
-2 Tbsp butter
-4 brined pork chops (recipe follows)
-2 Tbsp olive oil (or cooking spray)
-Salt
-Black pepper


Preheat oven to 425.

1) In a small sauce pan, stir together balsamic vinegar, honey, white and light green parts of the onions, and garlic over medium-high heat. Bring to a boil and let cook for 10 minutes, reducing heat as necessary to prevent boil overs. Remove from heat, stir in butter until melted, and set aside to cool and thicken.
2) Heat olive oil or cooking spray over medium-high heat in an oven-safe pan. Liberally season both sides of the pork chops with salt, and black pepper. Sear for 3 minutes, flip pork chops, and finish in the oven to an internal temp of 150. Remove and let rest in the pan for 5 minutes.

Brine for Chops
-1/4 Cup Brown Sugar
-1/4 Cup Sugar
-1/2 Cup Salt
-4 Cups Water
-2 Cloves Garlic Smashed
-1/2 tsp Pepper
-1 tsp rosemary (or other herb of your choosing

1) Combine all ingredients in saucepan and heat over medium heat until mixture begins to boil.
2) Boil for 3 minutes and let mixture cool; combine chops and brine mixture in bag and seal; place in fridge for 8-12 hours
3) Discard brine and rinse pork chops and pat dry.

Browned Butter Chocolate Chip Cookies

Cooling down on rack

Ingredients:

-1¾ cups all-purpose flour
-½ teaspoon baking soda
-14 tablespoons (1¾ sticks) unsalted butter
-½ cup sugar
-¾ cup packed dark brown sugar
-1 teaspoon table salt
-3 teaspoons vanilla extract
-1 egg
- l egg yolk
-1¼ cups semisweet chocolate chips or chunks



1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with foil/parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whish for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.

4. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.

5. Use an ice cream scoop to portion out dough, roll into spheres,

6. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes. Transfer baking sheet to wire rack; cool cookies completely before serving. 

Scallion Pancakes-First Attempt Success

 
One of my favorite Chinese appetizers, and soooo easy to make!  All about the technique.

Ingredients: (makes 6)
-2 Cup Flour
-1 Cup Water (almost boiling)
-1 Bunch Scallion
-2 Tbsp Oil
-1 Tsp Sesame Oil



Directions:
1)Place the flour into a food processor fitted with the blade attachment.  With the machine running, add the water slowly, until the dough is formed.
2) Scrape dough out and onto a floured surface and need for 5 or so minutes until dough is somewhat elastic.
3) Place dough in dry bowl and cover with damp towel for 30 minutes.
4) Cut scallions and portion dough into 6.
5) Roll each portion into a bowl and flatten with a rolling pin; spread oil mixture, salt and some scallions on pancake.
6) Roll into a cigar and then roll lengthwise into snail like roll, flatten with hand and roll with pin.
7) Heat a large skillet over medium high heat, then coat the bottom with vegetable oil.  Fry the pancakes for  3-4 minutes, until golden brown.  Flip the pancake and cook the other side until it is golden brown. Repeat with the remaining pancakes.