2 ea One inch boneless pork chops
1 t Vegetable oil
ds Salt/pepper to taste
MMMMM---------------------------BRINE--------------------------------
3 c Cold water
3 tb Table salt
2 tb Brown sugar
Trim chops of any extra fat (didn't do that)
Mix brine in gallon freezer bag, place bag in bowl, submerge chops and
place in fridge for at least 1 to 2 hours or overnight.
When ready to cook lightly rinse and pat dry with paper towel.
Preheat convection oven to read 425 F.
Heat oil in oven safe pan over medium high heat until shimmering.
Brown both sides of the chops to the point you might call done -
about 4 minutes per side.
Flip one final time and place in oven (after draining fat in pan) and
bake until internal temperature is abouit 150. (About 10 minutes) You
can use a probe to get to correct temperature.
Tested 8/13 - worked very nicely. Did not take 10 minutes for temp to
read 150 - maybe 6 minutes?
Variation of recipe from Cooking for two/Internet site.
