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.