Brined Pork Chops And Potatoes Recipes

Steps:

• For brining the pork chops: Combine the salt, sugar, peppercorns, bay leaves, garlic, lemon peels and parsley with 3 quarts water in a large pot or bowl and whisk together. Add the pork chops, cover and refrigerate for at least 24 hours, turning once halfway through. This may seem like a long time, but these are seriously big pork chops. Brining will make your pork so tender and flavor it throughout.
• For the smashed potatoes: Place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Melt the butter with the half-and-half in a small saucepot over low heat. Add to the potatoes along with the cream cheese and season with salt and pepper. Smash with a potato masher and set aside, keeping warm until ready to serve.
• For the mushroom escabeche: Heat the canola oil in a large saute pan over high heat. Add the mushrooms and saute until lightly browned in spots, 2 to 3 minutes. Season with salt and pepper, remove from the heat and reserve. Heat the olive oil in a small saucepot over medium heat and saute the garlic and shallots until softened, 2 to 3 minutes. Add the vinegar, sugar, chili flakes and lemon zest and juice. Bring to a simmer and then turn off the heat. Return the reserved mushrooms to the pot, toss to combine and absorb all of that flavor. Garnish with parsley.
• For preparing the pork chops: Preheat the oven to 350 degrees F. Heat a grill pan over high heat. Remove the chops from the brine and dry completely with paper towels. Drizzle with canola oil and sprinkle liberally with salt and pepper. Place the chops on the grill and sear until browned, 5 to 6 minutes on each side. Transfer to a sheet tray and finish cooking in the oven until an internal temperature reaches 135 to 140 degrees F on an instant-read thermometer, 15 to 20 minutes. Transfer to a plate and tent with foil. Let rest 5 to 10 minutes.
• Serve the pork chops over the smashed potatoes and top with the mushrooms.

Steps:

• In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside. , In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired., In a greased 13x9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top. , Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.

Steps:

• Mix salt, sugar, peppercorns, mustard and vinegar in saucepan. Heat just to boiling. Remove from heat and let sit for 10 minutes. Add cold water. Pour into large bowl or container.
• When cool enough, add pork chops, making sure they are submerged in brine. Marinate at least 2 hours.
• Remove chops from brine.
• Bread chops, if desired, or season with salt, pepper, garlic powder and paprika to taste.
• Fry chops until browned.
• Peel and slice as many potatoes a you'd like and place in a greased 9 x 13 pan.
• Chop an onion and add to potatoes.
• Season potatoes with salt and pepper. Place chops on top of potatoes.
• Cover and bake at 325 degrees for 2 1/2 to 3 hours.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

Steps:

• Brine pork chops:
• Bring water to a boil with kosher salt, mustard seeds, sugar, pickling spices, and garlic and simmer 15 minutes. Cool brine completely, then add chops and chill, covered, 1 to 2 days.
• Roast chops:
• Preheat oven to 425°F.
• Remove chops from brine and pat dry. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in batches, without crowding, turning once, 3 to 4 minutes on each side. (Add oil 1 to 2 tablespoons at a time as needed between batches.)
• Transfer chops to a roasting pan and roast in middle of oven until an instant-read thermometer inserted horizontally 2 inches into center of meat (do not touch bone) registers 155°F, 15 to 20 minutes. Transfer chops to a platter and let stand, loosely covered, 5 minutes before serving (do not clean pan).
• Straddle pan across 2 burners and add any meat juices from platter along with wine and broth and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, about 4 minutes. Season pan juices with salt and pepper and serve with chops.