Breakfast Pork Chops

Total Time:
40 min
25 min
15 min

6 servings


Brine the pork chops the night before: Combine 3 cups hot water, the vinegar, brown sugar, 1/4 cup salt, the garlic, sage and cayenne in a large bowl, stirring until the sugar and salt dissolve; let cool to room temperature. Submerge the pork chops in the brine, cover and refrigerate overnight.

Remove the pork from the brine and pat dry. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half of the pork chops and cook until browned, 3 to 5 minutes per side (reduce the heat, if necessary). Transfer to a plate and repeat with the remaining 1 tablespoon olive oil and pork chops; transfer to the plate.

Sprinkle the flour over the drippings in the skillet and cook, stirring with a wooden spoon, until lightly golden, about 45 seconds. Add the chicken broth and scrape up any browned bits; switch to a whisk and cook, whisking, until the sauce begins to thicken, about 2 minutes. Add the milk, parsley, 1/2 teaspoon salt, and black pepper to taste and simmer 1 minute. Return the pork chops to the skillet along with any juices from the plate and heat through, about 2 minutes.

Photograph by Con Poulos

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3.7 3
Made this for Christmas brunch & everyone devoured it! My husband was raving about them! item not reviewed by moderator and published
Made for a Christmas brunch party and these were delish!!! Had a small temperature issue on the first batch (forgot to turn the burner down) and our stove is ancient so we had to fiddle with cooking times but the chops were a big hit with everyone. Very tender and flavorful item not reviewed by moderator and published
This was WAY too salty. I didn't even add the salt that was specified. I used the low sodium chicken broth also. The chops were tender enough, this was my first time "brining" anything. Will never make again. item not reviewed by moderator and published

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