Breakfast Pork Chops

Ingredients

• 0.3 cup apple cider vinegar 
• 6 servings pepper black freshly ground
• 6  pork chops bone-in (; 3 pounds)
• 0.1 teaspoon cayenne pepper 
• 1 teaspoon sage dried
• 1 tablespoon flour all-purpose
• 2 tablespoons parsley fresh chopped
• 2 cloves garlic smashed
• 6 servings kosher salt 
• 0.3 cup brown sugar light packed
• 1 cup chicken broth low-sodium
• 2 tablespoons olive oil extra-virgin
• 0.3 cup milk whole

Equipment

• bowl
• frying pan
• whisk
• wooden spoon

Directions

1. Combine 3 cups hot water, the vinegar, brown sugar, 1/4 cup salt, the garlic, sage and cayenne in a large bowl, stirring until the sugar and salt dissolve; let cool to room temperature. Submerge the pork chops in the brine, cover and refrigerate overnight.
2. Remove the pork from the brine and pat dry.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
4. Add half of the pork chops and cook until browned, 3 to 5 minutes per side (reduce the heat, if necessary).
5. Transfer to a plate and repeat with the remaining 1 tablespoon olive oil and pork chops; transfer to the plate.
6. Sprinkle the flour over the drippings in the skillet and cook, stirring with a wooden spoon, until lightly golden, about 45 seconds.
7. Add the chicken broth and scrape up any browned bits; switch to a whisk and cook, whisking, until the sauce begins to thicken, about 2 minutes.
8. Add the milk, parsley, 1/2 teaspoon salt, and black pepper to taste and simmer 1 minute. Return the pork chops to the skillet along with any juices from the plate and heat through, about 2 minutes.
9. Photograph by Con Poulos