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From the top of my head, one of my favourite ways to cook these sort of pork chops:

Put them in a baking tray that's just big enough to hold them.
Pour a 50-50 mix of white wine and chicken stock, just enough to cover the chops.
Season with sage and black pepper.
Put a layer of finely sliced backing apples over the chops. Season apples with some cinnamon.
Put a layer of sweet potato, sliced in 1/2" think roundels over the top. Brush the sweet potato with melted butter and top with a good grinf of black pepper.

Bake in an oven pre-heated to 180 degrees C for 40 minutes (? maybe an hour depending on the thickness of the chops).

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Moral indignation is jealousy with a halo - H G Wells
If you don't mind pounding them thin, here is a favorite of mine. Pairs well with pinot noir or chardonnay if minimally oaked (think white Burg)

Hazelnut Crusted Pork Chops with Morel Sauce

1 1/2 ounces small dried morels
2 cups boiling water
1 cup hazelnuts
1/2 cup flour
2 eggs
Four 6-8oz pork chops pounded thin
salt and freshly ground pepper
1/4 cup oil
2 TBSP unsalted butter
2 shallots, thinly sliced
2 garlic cloves, thinly sliced
2 TBSP Cognac
3/4 cup heavy cream

1. Soak morels in the boiling water until softened (about 30 minutes) Rub to remove any grit, lift out of water and coarsely chop any large ones. Reserve the liquid.
2. Preheat oven to 350
Roast the hazelnuts until browned on a baking sheet. Let cool. Rub to remove skins and then coarsely shop. Pulse in food processor until they are a coarse powder.
3. Spread hazelnut powder in shallow bowl. I always use a pie plate. Put flour in another shallow bowl. In a third shallow bowel, beat the eggs with a fork.
4. Season the chops with salt and pepper. Dredge through flour, then egg then coat gently in the hazelnuts. Transfer to a platter.
5. In a large skillet, heat oil to a shimmer. Brown pork chops, about 3 minutes a side. You will likely need to work in 2 batches. Transfer to rimmed baking sheet and bake in oven for an additional 4-5 minutes until barely pink in center.
6. Meanwhile, wipe out skillet with paper towel. Melt butter. Over low heat, cook shallots until softened. Add garlic and cook until golden, about 3-4 minutes. Add cognac and light with a long match (be careful!) When flames die down, add morels. Slowly pour in the reserved morel soaking liquid, stopping when you get to the grit. (Just like decanting!) Simmer until reduced to about 1/2 a cup. Add the cream and simmer until thickened slightly. Season to taste with salt and pepper.
7. Set the pork chops on plate and spoon morel sauce on and around them.

The modest water, awed by power divine, beheld its God and blushed into wine. - John Dryden
Just did a couple of 2+" loin chops last Friday - generous kosher salt and fresh-cracked pepper, pan sear in EVOO then into the oven on broil for about 6 mins.

Removed and covered w/foil to rest, then made a mushroom sauce in the skillet w/the drippings, beef stock, fresh sliced mushrooms, mushroom base, butter, and seasonings. All served on top of fontina cheese grits - delish!

"This wine should be eaten, it is too good to be drunk."
Jonathan Swift
Cooked up a pair of the double cut boneless pork chops from Costco on Saturday night, you know, the ones as big as your fist! Stuffed them with fresh bread crumbs with sauteed shallots and finely diced proscuitto and a splash of chicken broth and melted butter. Tied the chops with butcher twine and brushed with EVOO and salt and pepper. Seared on the BBQ grill at medium for 5 minutes plus 2 for cross hatches and 4 on the 2nd side. PLaced them in an aluminum foil pan with the rest of the can of chicken stock some shallots and cloves of garlic with a healthy dose of dry vermouth. 20 minutes on low, which runs at about 400, served with a bottle of Thorn Clark Shiraz. Came out pretty good, although I think some marsala might have lent a nice accent to the meat along the lines of the apple cider that BEZ suggested. I will continue to tinker around with this but I was pretty happy for a first go round on the fly.

"...soon they'll be bleary eyed under a keg of wine, Down where the drunkards roll." Richard Thompson.
Wow - 25-35 mins. just seems like an awful long time to finish a pork chop (unless its 6" thick) in the oven. The one's I cooked (2 to 2-1/2" thick) a few weeks back were about 3-4 mins./side in the skillet then about 6-8 mins. in the oven set on broil (about 450-500 deg.). Perfectly light pink throughout, completely cooked, and juicy as all get out.

"This wine should be eaten, it is too good to be drunk."
Jonathan Swift
FYI, clipped from dictionary.com. Incidentally, a simple salt water brine enhances the flavor of shrimp too.

brine ( P ) Pronunciation Key (brn)n.

Water saturated with or containing large amounts of a salt, especially sodium chloride.

The water of a sea or an ocean.
A large body of salt water.
Salt water used for preserving and pickling foods.

tr.v. brined, brin·ing, brines
To immerse, preserve, or pickle in salt water.
quote:
Originally posted by kpak:
brine vs. marinade???

por vino


brine = simple salt water with possible additions of minor flavorings, example pickels and pickled items or what you do to meat before you smoke it.

marinade is a more complex and limited only by imagination and culinary skills but usually consists these components:
oil or oils
acid (lemon,vinegar or wine)
salt, spices, seasonings, herbs, condiments etc...

How well a marinade compliments the cusine is a good indicator of culinary skills.

Hope this clarifies it a bit.

ks
quote:
That's not a brine. that's salt water.

so what makes a brine a brine?

bez - what's your ratio of honey to salt? is it the same as sugar to salt? 1:1?

quote:
marinade is a more complex and limited only by imagination and culinary skills but usually consists these components:
oil or oils
acid (lemon,vinegar or wine)
salt, spices, seasonings, herbs


that's what I thought - then perhaps adding honey makes it a marinade...IMO

When I smoke fish or meat, I call it a brine. When I'm going to put it on the grill or skillet or in the oven....marinade.
por vino
Last edited {1}
marinades- less time, more flavors, really cooks and breaks down foods faster(vineagar,lemon, lime juice). can eat sea food raw (some) it won't be after that.

brine-more time need, I fell that you get less change to the taste .never brine beef befor guess theres a first time i can try. an not only for smoking.

cooking time is different to.some thing you don't need to

culinary skills- i have never open a bottle of brine befor. salad dressing yes really you need to know what taste you are looking for in both Cool Smile

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