Sage-Brined Pork Chops with Brown Sugar Glaze

December 6, 2012 · 2 comments

in dairy-free,pork

 

I find that pork chops are one cut of meat that I’m not terribly creative with. I typically just cook them on the stovetop, make a quick pan sauce, and serve. So, whenever I find an easy but different pork chop recipe, I’m always interested in trying it.  This recipe brines the pork chops, which keeps them nice and tender (though you obviously still need to make sure you don’t overcook them) and finishes them with a sweet glaze of melted brown sugar.

The only bad thing about this recipe is that while it cooks incredibly quickly, it needs to brine for 1-3 hours. That means it’s not as time consuming as my weekend meals usually are (since weekends are the only days I can make meals that take more than 25 minutes), but not quick enough to be made during the week. Still, it works great for a busy weekend or when you really just don’t want to spend much time in the kitchen.

Despite being quite largely pregnant like I was when I first made it, we had this baked brown rice and vegetable pilaf with the pork. Thankfully, it didn’t cause as much drama this time around and was a great complement to the chops.

Next time, I’ll go ahead and fry up some sage leaves before cooking the pork, to add a little more sage flavor (and to, you know, eat them), like with this saltimbocca. My glaze didn’t turn out nearly as pretty as the picture on the original recipe for some reason, but we definitely could taste it, and that’s all that mattered. This dinner is meant for 2, but 1 lb. of meat is quite a bit in my opinion, so Zachary could easily partake in this meal, too. And he really loved the pork and kept asking for more. Maybe it *could* be a meal for 2 if it’s just him and someone else eating…

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{ 2 comments… read them below or add one }

bellini December 6, 2012 at 10:53 am

WE don’t eat pork often enough around here.

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Joanne December 7, 2012 at 5:37 am

When I still ate meat I never thought to brine pork chops for some reason. Weird! But definitely a great idea.

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