Brining The Answer To Tender Pork Chops Food

BRINING! THE ANSWER TO TENDER PORK CHOPS!

Steps:

• Combine all, except ice and meat. You will have enough brine for 5 thick chops. (1-1/2 Inch thick each).
• Stir until salt and sugar are dissolved.
• Add the ice cubes and stir until almost all are melted.
• Place in a ceramic dish or heavy freezer bag.
• Add your meat. be sure it is covered.
• Refrigerate NO MORE than 2 HOURS!
• Rinse well. Dry well.
• Cook as desired. No extra seasoning needed. :-).
• ** For the apple cider vinegar try to buy "BRAG ORGANIC-UNFILTERED". Most stores have it, for sure your Health Food Store.

FALL-APART TENDER PORK CHOPS

Steps:

• Heat oil in a large skillet over medium-high heat add chops and brown all over.
• Arrange chops in a 13" x 9" baking dish.
• Add mushrooms to drippings in the skillet and cook over medium-high heat without stirring for 3 to 4 minutes.
• Stir in garlic, salt, oregano, basil and pepper.
• Sprinkle flour over mushrooms and stir to moisten.
• Pour in wine and bring to a boil.
• Add cream and chicken broth, simmer, stirring, to thicken.
• Pour over chops.
• Cover tightly with a double layer of foil.
• Bake at 350 for 2 to 2 1/2 hours until pork chops are fork tender.

PEACHY TENDER PORK CHOPS

Steps:

• Drain peaches, reserving syrup.
• Moisten chops in about 1/4 cup of syrup.
• Coat chops with seasoned coating mix as directed on package.
• Arrange chops in single layer on rack in ungreased shallow pan.
• Bake at 425 for 40 minutes.
• Place peaches in pan with chops, brush with peach syrup.
• Bake an additional 10 minutes longer.
• SAUCE.
• While baking chops heat together 1/2 cup peach syrup, the brown sugar, ketchup and vinegar.
• Serve with chops and peaches.