Stovetop Pork Chops

That Mrs. Miller

geek, blogger (www.chelleinthecity.com), music lover, picture taker

subheading: For the brine:

¼ Cup kosher salt

¼ Cup sugar

2 teaspoons dried sage

2 teaspoons red pepper flakes

1 teaspoon cracked black peppercorns

2 ½ Cups ice

4 boneless pork Chops

subheading: For the breading:

2 large eggs

1 cup all purpose flour

½ Teaspoon kosher salt

½ Teaspoon freshly ground black pepper

¼ Teaspoon cayenne pepper

½ Package (6oz) stove top stuffing mix

½ cup canola vegetable oil

Brine the pork Chops: in a saucepan, combine 1 ½ cups water, the salt, sugar, sage, red pepper flakes and peppercorns. Being to a boil over high heat and boil until the salt and sugar are dissolved. Transfer to a glass baking dish and add the ice. Let the ice melt. Add the pork Chops to the brine, cover and refrigerate for 2 hours.

Set up the breading station: in a shallow bowl, beat the eggs. In a second shallow bowl combing the flour, salt, black pepper and cayenne. In a food processor, process the stuffing mix until fine crumbs for and place the crumbs in a third bowl.

Remove the Chops from the brine and pat them dry with paper towels. Working with one at a time, dip the Chops first in the flour, then in the eggs, then in the crumbs, pressing to make the crumbs stick to each side. Let the breaded pork Chops sit on a plate a few minutes - it helps the breading stick better.

In a 10 inch heavy skillet, heat the ¼ cup of oil over medium high heat until shimmering hot. Add 2 of the pork Chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Remove, drain on paper towels and repeat with the remaining oil and pork.

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