These succulent pork chops are browned and then roasted in their juices and served with a sweet white wine and brown sugar sauce. —Nikki
In This Recipe
Bring the brine ingredients to a boil and then allow it to cool to room temperature. Immerse the pork chops in the brine and refrigerate for twelve hours or overnight.
Preheat your oven to 425 degrees.
Heat oil over medium-high heat in an ovenproof frying pan until it shimmers. Place the pork chops in the pan without crowding them.
Cook for four minutes on one side, and three minutes on the other, until both sides are nicely browned.
Transfer pan to the oven, and bake for 15 minutes, or until pork reaches an internal temperature of 140 degrees. Transfer to a plate and allow the pork to rest in a warm place for ten minutes.
Return the pan to the stove and turn the heat to high. Pour in the wine to deglaze the pan, scraping all the juices and tasty bits off the bottom of the pan. Add the chicken stock, the brown sugar, and salt and pepper to taste and cook until the sauce has reduced by half and turned syrupy.