Sooo, I try to stick to vegan recipes as much as possible for the blog, but I really wanted to share my favorite pork chops preparation. Brining makes them tender and juicy, and adding a little bit of maple syrup when the chops are in the pan creates a sweet balance to the tart grapefruit in the brine.
The side dish I served a few nights ago is very simple – choose fingerling potatoes of a variety with little starch, slice them and steam with dill (starchy potatoes will yield not as nice a texture when steamed or boiled). That’s it. Some salt can be added, but the dill-infused taste was all we needed.
Round the dish out with a side salad to give your toddler a few minutes of fun with the salad spinner and everyone’s happy 🙂
Oven Pork Chops
- 3 pork chops
- 3 cups water
- 3 TBsp salt
- 1 TBsp peppercorns
- 2 bay leaves
- 2 cloves garlic, sliced
- a few grapefruit slices
- 2 tsp canola oil
- 2 tsp maple syrup
- 1 lb fingerling potatoes
- 1/3 cup dill, larger stems removed
- a side salad
- For the brine, bring 1 cup of water to a boil and add the salt, stir until salt is dissolved. Take away from the heat, add peppercorns, bay leaves, grapefruit and garlic slices, and 2 cups cold water. Place pork chops in brine, arranging them so no part of the meat is above water. Brine in fridge for about 4 hours.
- Pat chops dry, rub with salt, pepper, oil, and maple syrup on both sides.
- Heat a skillet over high heat and fry pork chops on one side for 3 minutes.
- Flip the chops so that the fried side is up and place in baking dish. Bake at 350F for about 20 minutes, or until meat thermometer shows internal temperature of 140-145F.
- Slice the fingerling potatoes into thin rounds (no need to peel) and place in steamer basket with dill. Steam for about 15 minutes or until potatoes are soft when speared with a fork.
- Prepare a side salad, e.g. arugula and romaine lettuce mixed with heirloom tomatoes and cucumber, drizzled with olive oil and balsamic vinegar.
- Serve when the chops are ready and enjoy!