Over the past 10 years we have learned that the scientific research used to make those recommendations is for the most part flawed and new research now shows that saturated fats from animal sources is not the villain it was once thought to be which means we can once again eat delicious and fatty cuts of meat!
However, that doesn’t mean we shouldn’t eat leaner cuts of meat. We should and when we do we should cook them to be as juicy and delicious as possible. Enter the brine.
My grandma and my mom have been using a brine for our Christmas turkey for as long as I can remember. They called it a salt water bath. Call it what you like but I promise if you try this method the next time you cook a chicken, turkey or pork chops you will never not brine again.
The Creamy Mushroom Gravy is like the cherry on top an ice cream sundae and takes your moist and tender chops to the next level. Try serving them with baked baby broccoli.
Baked and Brined Pork Chops
Author: Cassie Elliott
Prep time: 10 minutes
Cooking time: 30 minutes for brining and 10 minutes for baking
- 2 bone in pork chops (can use centre cut)
- 3 cups water (2 cups reserved)
- 3 tablespoons sea salt
- black pepper
- 1/2 teaspoon smoked paprika
- 1/4 tsp garlic powder
- 2 tablespoons olive oil
- Preheat oven to 400F.
- Bring 1 cup of water to a boil. Pour water into a baking dish (deep enough to cover the chops) in water.
- Add salt and stir to dissolve.
- Add additional 2 cups of cold water to bring boiling water to room temperature.
- Add pork chops and place in refrigerator for at least 30 minutes. You can leave them longer if desired.
- Remove chops from water and pat dry. Season with pepper, garlic powder and paprika.
- Add olive oil to ovenproof skillet and place skillet in the oven to heat.
- Remove from oven and place on stove top over medium high heat. Add pork chops to sear. Flip and place skillet back in oven.
- Cook for 8 – 10 minutes or until internal temperature reaches 165.
- Remove chops from oven. Place on plate and tent for 5 minutes.
Creamy Mushroom Gravy
- 1 lb crimini or button mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon Extra Virgin Olive Oil (EVOO)
- 1 teaspoon garlic powder
- 3/4 cup heavy cream
- 3 – 4 tablespoons chicken broth
- Salt and pepper to taste
- Heat the the butter and EVOO oil in a large skillet over medium-high heat.
- Add mushrooms garlic powder and salt & pepper and cook until lightly browned.
- Reduce heat to low and add cream. Stir to combine and simmer for approximately 3 – 4 minutes
- Add chicken broth a tablespoon at a time until gravy is desired consistency.
- Remove from heat and spoon over pork chops.