These pork chops are juicy, and delicious! Whether you make them on the weekend, or a weeknight, these pork chops are a pretty easy meal, with a little planning ahead!
This recipe needs to be started at least 6 hours before you plan on eating.
For the brine, you will need:
- 3-4 pork loin chops, about 1 inch thick
- 3 Tbs Brown sugar
- 3 Tbs salt
- 1 tsp ground mustard
- 1 Tbs thyme
- 2 cups boiling water
- 1 1/2 cups ice
Put the all the spices in a glass bowl, except the thyme. Pour in the boiling water, mix until desolved. Add the ice and stir until cooled off. Add the pork chops, and the thyme. Cover and place in the refrigerator for at least 6 hrs, or overnight.
Roasted Butternut Squash:
- 1 large butternut squash, seeded and cut into medium-sized cubes
- 1/4 cup romano cheese
- parsley
- pepper
- tsp garlic powder
- olive oil
Place squash in a bowl, sprinkle some olive oil on, then toss to coat. Add a pinch of pepper, and the garlic, toss again. Place squash on a baking sheet, then put half the romano over the top of the squash, and sprinkle some parsley over the top as well.
Bake at 400° stir every 10 minutes until mostly golden brown. About 25-30min. Once done, sprinkle with the remaining romano cheese, a sprinkle of parsley and some sea salt.
While the squash is cooking, remove pork from brine, rinse each chop under cold water. On each side, sprinkle garlic powder, onion powder, parsley, thyme, and pepper. (Don't add salt, the brine will have salted the meat enough)
Heat a cast iron skillet on medium, until hot. Add a little bit of vegetable oil, then place the pork chops in the skillet, once placed, don't move them until they are ready to be flipped.
Cook on each side for 6 minutes.
After you flip them, and cook that side for 6 minutes, check that the temp is at 160° (place the thermometer in the side of the meat). Remove from the skillet, and put on a plate, cover with tin foil, for about 10min.
Once the meat has rested, serve.
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