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Pork and Pinot…Perfected

December 7, 2007

I recently discovered the best way to prepare pork chops – they will come out juicy, tender, and amazing every time.

Brine: Dissolve 2T salt and 2T sugar in 1 cup of lukewarm water. Let sit about 5 minutes, until the sugar and salt dissolve.

Meanwhile, put 4 pork chops (doesn’t matter what kind or how big, or even how many, for that matter) in a gallon-size zip-top bag. Add 2tsp cracked rosemary, 2 cloves minced garlic, and 1tsp thyme (any other mixture of your favorite spices works just as well – Italian, Cajun, Southwestern…use your imagination!).

Dump the brine into the bag with the pork, add an additional cup of water, and shake the bag to coat. Seal the bag, and place in the fridge overnight. After brining, rinse the chops completely (or they’ll be too salty), and prepare however you like. I just pan-fry them – they’re absolutely wendalicious just like that.

I promise, you’ll NEVER make pork chops any other way ever again!

Wine Tip: try Trout Valley Pinot Noir 2006 (from New Zealand). Fruity, low in tannins, and very smooth. Will go very well with the pork chops!

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