Brined Pork Chops

Truvia

1.
Combine water, bay leaves, black peppercorns, mustard seeds, salt, Truvia Sweet Complete Brown and garlic in a saucepan. Bring to a boil and simmer until the Truvia Sweet Complete Brown and salt dissolve. Add rosemary and cool completely.
2.
Pour into a large resealable plastic bag and add pork chops. Place in refrigerator 12-24 hours.
3.
Drain and rinse pork chops completely. Pat pork chops dry with a paper towel.
4.
Heat 1 Tbsp olive oil in a large heavy skillet over medium-high heat. Add two pork chops and sear 2-3 minutes per side, then reduce flame to medium and continue cooking 10-12 minutes until internal temperature reaches 155° F.
5.
Remove pork chops from pan and keep warm. Add remaining olive oil to pan and repeat with remaining pork chops.
6.
Once the last pork chops have been cooked, add white wine or chicken stock to the pan. Scrape up brown bits from the bottom of the pan. Simmer together for 2-3 minutes until slightly thickened. Stir in butter. Drizzle pan sauce over pork chops and serve.

Brined Pork Chops

1.
Combine water, bay leaves, black peppercorns, mustard seeds, salt, Truvia Sweet Complete Brown and garlic in a saucepan. Bring to a boil and simmer until the Truvia Sweet Complete Brown and salt dissolve. Add rosemary and cool completely.
2.
Pour into a large resealable plastic bag and add pork chops. Place in refrigerator 12-24 hours.
3.
Drain and rinse pork chops completely. Pat pork chops dry with a paper towel.
4.
Heat 1 Tbsp olive oil in a large heavy skillet over medium-high heat. Add two pork chops and sear 2-3 minutes per side, then reduce flame to medium and continue cooking 10-12 minutes until internal temperature reaches 155° F.
5.
Remove pork chops from pan and keep warm. Add remaining olive oil to pan and repeat with remaining pork chops.
6.
Once the last pork chops have been cooked, add white wine or chicken stock to the pan. Scrape up brown bits from the bottom of the pan. Simmer together for 2-3 minutes until slightly thickened. Stir in butter. Drizzle pan sauce over pork chops and serve.

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