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Sage-Brined Pork Chops with Brown Sugar Glaze

recipe 75 min
Total 288 Kcal 34 g protein 15 g carbs 10 g fat

Ingredients for serving

  • 224 g Water 1 x 1 cup (224g)
  • 14.3 g Brown Sugar 1 x tbsp (14.3g)
  • 2 g Spices, sage, ground 1 x tbsp (2g)
  • 0.2 g Salt, table 0.5 x dash (0.4g)
  • 3.8 g Vegetable oil 0.25 x tbsp (15.0g)
  • 158 g Pork, fresh, enhanced, loin, top.. 1 x chop (158g)

Instructions

  • Heat 1 cup of water. Add sage and salt into the water and stir in to ensure salt has dissolved completely. Remove water from heat and set it aside for cooling.
  • In a shallow dish place the pork loins. Now pour the brine solution over it to cover it completely. Cover the dish and keep it in the fridge for at least an hour.
  • Now set the oven to 400 degrees Fahrenheit. Place a cast-iron skillet in the oven over the central rack. After discarding loin solution, pat dry and allow it to warm on the counter whilst the oven is getting heated.
  • Then remove the skillet from the oven. Place it over medium heat. Rub little vegetable oil over the pork and keep it over the pan and sear it for a couple of minutes so that the underside of the pork is golden brown.
  • Spread little brown sugar over the top of pork chop and keep it over the pan. Keep the pan in the oven and bake it for about 7 minutes at 140 degrees Fahrenheit. Make sure that the center of the chop is pink at the end of the baking process.
  • Remove the pork chop from the pan and pour the pan juice over it just before serving.

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