* Originally in: HOME COOKI

So, I have to work today .... New Year's day. Go figger. Being the go-to reliable guy has its drawbacks - but the money is nice. I'm popping
these into the ice box to marinate/brine whilst I am off chasing the
extra lolly that working a holiday brings.

Using a set of 1-1/4" slices from a pork loin which I got on sale at
Humphrey's for U$1.19/lb (sliced free). This works also with bone-in
chops - in fact some folks prefer fussing with the bones as they eat,
claiming the bones give more flavour. Humpf.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pan-Seared Pork Chops w/Garlic & Greens
Categories: Pork, Vegetables, Herbs, Citrus, Greens
Yield: 4 Servings

MMMMM--------------------------BRINE---------------------------------
5 c Water
4 tb Sugar
3 tb Kosher salt
+=OR=+
2 tb Regular table salt
3 Bay leaves; broken in pieces
1/2 ts Coriander seed; lightly
- crushed
1 Sprig thyme
4 Wide strips of lemon peel;
- made w/vegetable peeler

MMMMM--------------------------CHOPS---------------------------------
4 (1 1/4" thick)rib pork chops
- pref bone-in (8 - 9 oz ea)
2 tb Olive oil
3 cl Garlic; smashed, peeled
8 (to 12) sage leaves
4 sl (1/4" thick) lemon

MMMMM-------------------------GREENS---------------------------------
4 Big handfuls stemmed greens
- (chard, kale, or mustard
- greens), coarse chopped
- (about 8 oz once prepped),
- rinsed, even "pre-washed"
- and pre-packaged.

BRINE THE PORK CHOPS at least 8 hours ahead of time: In
a small saucepan combine 1 cup of the water, sugar,
salt, bay leaves, coriander seed, thyme, and lemon peel.
Bring to a simmer over medium heat, stirring to dissolve
the salt and sugar. Remove from heat.

Fill a 4 cup measuring cup with 2 to 3 cups of ice cubes
and add enough cold water to measure 4 cups. Add to the
saucepan with the brine and stir until the ice has
melted (this helps to quickly cool the brine).

Place the chops in a 1-gallon zipper freezer bag. Place
the bag in a bowl and pour the cooled brine into the
bag. Seal the bag and refrigerate for 8 hours, or for up
to 2 days.

COOK THE CHOPS: When ready to cook, remove the chops
from the brine and pat them dry with a paper towel. Set
another paper towel on a small plate for the sage leaves
and lemon slices.

In a large skillet over medium heat, heat the oil. Add
the chops and cook them for 2 minutes on a side, or
until starting to brown. Continue to cook the chops,
turning about every minute, for about 4 to 6 minutes
longer.

Total cooking time is 8 to 10 minutes, depending on the
thickness of chops.

REST THE CHOPS: Transfer the chops to a plate, cover
loosely with foil to keep warm and let rest for at least
5 minutes.

Cook the sage leaves, garlic, and lemon: Pour off all
but 3 tablespoons of fat from the pan. Return the pan to
the heat and add the sage leaves, garlic, and lemon
slices to the pan.

Tilt the skillet so the pan drippings are on one side
and move the sage leaves to the drippings. Fry the
leaves for 20 to 30 seconds, or until crisp. Transfer
them to the paper towel-lined plate.

With the pan flat on the burner, continue cooking the
garlic and lemon slices, turning often, for another 2 to
3 minutes, or until the lemon slices are charred.

Transfer the garlic and lemon slices to the paper
towel-lined plate with the sage leaves. Discard the
garlic and save the lemon slices to garnish the chops.

Cook the greens. With the pan over medium-high heat, add
the greens along with any water still clinging to the
leaves. Cook, turning often, for 3 to 4 minutes, or
until wilted.

SERVE THE CHOPS. Divide the greens between the plates.
Place a pork chop atop the greens, a lemon slice, and
some crispy sage leaves, and serve.

Yield: 4 servings

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Pigs can turn vegetables into bacon. What's your superpower?
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