I don't know about the rest of you, but when I used to think of pork chops, it was not a culinary dream. I had flashbacks to Peter Brady attempting to sounds like Humphrey Bogart as he said "pork chops and applesauce". Couple that with memories of tough-as-leather meat (sorry, Mom!) and pork chops weren't on my list...at all.
It wasn't until I was older that I discovered how delicious pork chops could be. The key is to brine. And to leave Peter Brady in syndication on TV Land.
First, get 4 bone-in pork loin chops, rinse, and pat dry. Here is everything else that you will need.
- 3 cups water
- 1/4 cup Kosher salt
- 1/4 cup sugar
- 1/4 cup apple cider vinegar
- 1/2 teaspoon black pepper
- 2 tablespoons Rubarama No. 4
- Bay leaf
- 2 large eggs, at room temperature
- 1 cup all-purpose flour
- 1/4 teaspoon Kosher salt
- 1 cup matzo meal
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Rubarama No. 4
- 1/2 cup olive oil
For the brine, in a medium saucepan, combine water, salt, sugar, vinegar, pepper, Rubarama, and bay leaf. Heat until just before boiling. Transfer to a bowl and put in refrigerator for 30 minutes in order to cool.
Place the chops in a single layer in a glass pan. Pour the cooled brine over the chops, cover, and place in refrigerator for two hours. Turn over chops halfway through.
Meanwhile, set up the breading. In a medium bowl, stir together flour, salt, and pepper. In a small bowl, beat the eggs. In a third bowl, mix the matzo and the Rubarama.
Remove pork chops from the brine and pat dry with paper towels. Working one at a time, dredge the chop in the flour, then the eggs, then the matzo/Rubarama mixture. Be sure to press the chop firmly in the third bowl to ensure even coverage on both sides.
As you finish each chop, transfer to a platter, making certain that the chops do not touch each other on the platter. Let stand 5-10 minutes.
We used our cast iron skillet, but any large, heavy skillet will work. Heat 1/4 cup of the olive oil over medium-high heat until hot (about 1 minute). Gently place two of the chops into the skillet and let cook until golden brown and crispy, about 3-4 minutes. Turn over and cook for another 3-4 minutes. Remove chops and drain on a paper towel lined plate.Pork should be at 145-160ºF when using an internal meat thermometer, test them while they are resting on the plate. Repeat with remaining oil and chops.
Allow the cooked pork chops to rest 5 minutes after cooking before serving.
Temperature Tip: If you prefer a more cooked pork chop, cover and place in a 350ºF oven for 10 minutes.