Brined Sweet And Spicy Pork Chops Food

PICKLE SCHNITZEL-PICKLE-BRINED PORK CHOPS WITH SWEET AND SPICY PEPPERS

Steps:

• Combine the pickle juice, pepper juice and pork chops in a large zipper-top bag. Brine at least overnight and at most 24 hours, flipping the bag halfway through.
• Preheat the oven to 350 degrees F.
• Toss the piquante peppers, bell peppers and onions with the olive oil in a bowl. Season liberally with salt and pepper. Transfer to a baking sheet and roast until slightly charred and soft, about 20 minutes. Lower the oven temperature to 200 degrees F and keep warm until ready to serve.
• Take the chops out of the bag (discard the brine) and dry them off with paper towels. Place a chop between plastic wrap and pound with a meat mallet until 1/2 inch thick. Make sure you pound around the bone but keep the bone intact; this adds flavor and plating dramatics. Repeat with the remaining chops.
• Set up an F. E. B. station with flour, egg and breadcrumbs in separate shallow containers; season the breadcrumbs with salt and pepper. Season each chop with salt and pepper, then dredge in the flour, coat with the egg and then coat in the breadcrumbs, ensuring the breadcrumbs adhere to all the nooks and crannies.
• Heat a large skillet over medium heat, add the vegetable oil and heat until very hot. Working in 2 batches, fry the chops 2 at a time until golden on each side, 4 to 5 minutes a side. Keep the chops warm on a wire-racked baking sheet in the oven while you repeat with the remaining chops.
• Plate each chop over a serving of the peppers and onions and serve with 2 lemon wedges to squeeze on top.

BRINED PORK CHOPS

Steps:

• Brine pork chops:
• Bring water to a boil with kosher salt, mustard seeds, sugar, pickling spices, and garlic and simmer 15 minutes. Cool brine completely, then add chops and chill, covered, 1 to 2 days.
• Roast chops:
• Preheat oven to 425°F.
• Remove chops from brine and pat dry. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in batches, without crowding, turning once, 3 to 4 minutes on each side. (Add oil 1 to 2 tablespoons at a time as needed between batches.)
• Transfer chops to a roasting pan and roast in middle of oven until an instant-read thermometer inserted horizontally 2 inches into center of meat (do not touch bone) registers 155°F, 15 to 20 minutes. Transfer chops to a platter and let stand, loosely covered, 5 minutes before serving (do not clean pan).
• Straddle pan across 2 burners and add any meat juices from platter along with wine and broth and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, about 4 minutes. Season pan juices with salt and pepper and serve with chops.

BRINED SWEET AND SPICY PORK CHOPS

Steps:

• Mix all ingredients for brine in a large non-reactive container, making sure salt and sugar are dissolved well. Place pork chops in brine and place in refrigerator overnight.
• Once you are ready to cook, rinse pork chops and pat dry. Season with salt and cracked black pepper (make sure not to add too much salt because the pork chops absorb salt from the brine as well.).
• Heat a skillet and melt the butter. Once the pan is hot, add pork chops and cook until done, adding more butter if needed. Once pork chops are done, remove from skillet and set aside.
• Add jalapeño strips and cook for about 2 minuted to release the flavor. Add more butter if needed.
• Add pineapple chunks, reserving the juice. Add grape tomatoes. Cook for about 1 minute.
• Add half the pineapple juice to the skillet. In a mixing bowl, combine the cornstarch with the remaining pineapple juice. Once the mixture in the skillet starts to lightly simmer, add the cornstarch mixture and let the sauce thicken.
• Serve and enjoy!

SWEET AND SPICY PORK CHOPS

Steps:

• Preheat broiler. In a small bowl, mix the first five ingredients., Place chops on a broiler pan; sprinkle with salt and pepper. Broil 4 in. from heat 5 minutes. Turn; top with brown sugar mixture. Broil 4-5 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving.

SMOKED BROWN SUGAR-BRINED PORK CHOPS

Steps:

• In 2-gallon-size heavy-duty resealable plastic food-storage bag, mix 1/2 cup brown sugar, the salt, bay leaves, garlic, peppercorns and 4 cups water. Seal bag and squeeze to mix until sugar and salt have dissolved. Place pork chops in bag of brine; seal bag. Refrigerate at least 3 hours but no longer than 8 hours.
• Cover wood chunks with water; soak at least 30 minutes.
• Drain wood chunks. Prepare and heat smoker using wood chunks and adding water to water pan following manufacturer's directions.
• Meanwhile, remove pork chops from brine; discard brine. Blot pork chops dry with paper towels. In small bowl, mix 2 tablespoons brown sugar, the garlic powder, black pepper and red pepper. Rub each side of pork chops with slightly less than 1 teaspoon brown sugar mixture.
• Arrange pork chops 1 inch apart on top and bottom smoker racks. Cover and smoke about 1 hour 30 minutes or until meat thermometer inserted in center of pork reads 160°F (pork will remain pink when done). If smoking stops, add additional wood chunks through side door of smoker.

SWEET AND SPICY PORK CHOPS

Steps:

• Mix all ingredients above salt in a bowl, heat for about 30 seconds in the microwave and combine.
• Place pork chops on grill over medium high heat, season with salt and pepper and top with sauce. Grill about 5 minutes on each side, re-basting often with sauce.
• You can also cook these in the oven, or on the George Foreman.
• *For a kid friendly sauce omit the adobo sauce, I set a small bowl aside for my son without the adobo sauce and make sauce with the added kick for my husband and I.

SWEET N SPICY PORK CHOPS

Steps:

• Line large broiler pan with foil (if not using heavy duty foil. line it twice, makes for easy clean up) Also. you just need the bottom of the pan, not the rack.
• Place chops in pan, and season heavily with, pepper, and garlic (and note I mean HEAVY). Lightly salt, if desired. Then top with about 2 tablespoons of brown sugar. Place under broiler, (if using gas - use 2nd from top slot, if electric, either 2nd from top, or 3rd). If chops are really thick, for gas broiler, put on bottom slot.
• Cook about 10 - 15 minutes, until sugar is bubbly and turning quite dark. The dark color is mostly just the sugar getting brown, not the meat.
• Turn chops, then repeat with spices and sugar (yes another 2 tablespoons), and cook another 10 or 15 minutes, till done. Just keep watching them to make sure they don't burn, but remember the sugar is going to bubble and get dark, so account for that--just make sure pork is cooked totally through (or to the doneness you prefer). Cooking time is of course going to vary based on how thick your chops are.
• Hope you enjoy.