Conor loves pork chops, if I'm ever not around for dinner he usually will grab a pork chop for himself. I really like brining them when I cook them for the two of us, it's SO easy and so worth it! Adding the fresh herbs really makes them fancy and delicious. I think another trick to keeping them tender and juicy is by getting them boneless, and on the ticker side. This is a great recipe to know and throw together on the fly. I used rosemary and thyme but you can experiment with whatever herbs you'd like!
That night we both craving the crispy skin of a perfectly baked potato. The crispy skin is the the best part! And the fluffy inside is also a plus....and the butter on top. Everything about baked potatoes are great. I LOVE POTATOES! We had these the with left over quesadilla filling and some brussel sprouts.
herby brined chops
4 cups water
1/4 cup kosher slat
1/4 cup granulated sugar
2 garlic cloves; chopped
2 tablespoons each of rosemary and thyme
2 teaspoons black pepper
2 boneless pork chops, around 1 inch thick
First make the brine, place 3 cups of water in the fridge or freezer. Heat the remaining cup of water in a small saucepan and add the salt and sugar. Bring to a boil and stir till they are dissolved. Add the boiled water to the cold water and stir in the herbs and black pepper. Chill the entire brine in the fridge.
Next, either in a deep glass dish or a large ziplock bag add brine and the pork chops. They should be completely submerged in the brine. Chill in the fridge for at least 30 minutes or up to 2 days.
Preheat oven to 400 and place an ovenproof skillet in the oven to get super hot! Take the pork chops out of the brine, rinse them off with cool water and pat dry. Season the chops again lightly with salt and pepper. Once the oven is heated carefully using a towel take the skillet out of the oven. Place over a medium-high flame. Add a tablespoon of olive oil and place chops in the center of the skillet. Sear for 3 minutes, or till the one side is a crusty golden brown. Flip over and immediately place the skillet in the oven. Cook for 6 to 8 minutes, or till the center of the chops read 140-145 on a thermometer. Remove and tent with foil for 5 minutes.
2 russet potatoes
salt and pepper
Scrub the potatoes and dry them completely. Make them wicked dry! Using a fork or knife, poke 8 or 10 holes in each potato. On a baking sheet lined with foil add a good glug of oil to each potato and a hefty sprinkle of salt and pepper. Rub them to that they are completely covered. Bake in a 400 degree oven for about 40 minutes, or till the skin looks crispy. Remove from oven and play hot potato. Just kidding. Maybe?