Brown Sugar Brined Pork Chops Recipe

Directions

• 1.

  Combine water, bay leaves, black peppercorns, mustard seeds, salt, Truvia Calorie-Free Brown Sweetener and garlic in a saucepan. Bring to a boil and simmer until the Truvia sweetener and salt dissolve. Add rosemary and cool completely.

• 2.

  Pour into a large resealable plastic bag and add pork chops. Place in refrigerator 12-24 hours.

• 3.

  Drain and rinse pork chops completely. Pat pork chops dry with a paper towel.

• 4.

  Heat 1 Tbsp olive oil in a large heavy skillet over medium-high heat. Add two pork chops and sear 2-3 minutes per side, then reduce flame to medium and continue cooking 10-12 minutes until internal temperature reaches 155° F.

• 5.

  Remove pork chops from pan and keep warm. Add remaining olive oil to pan and repeat with remaining pork chops.

• 6.

  Once the last pork chops have been cooked, add white wine or chicken stock to the pan. Scrape up brown bits from the bottom of the pan. Simmer together for 2-3 minutes until slightly thickened. Stir in butter. Drizzle pan sauce over pork chops and serve.

• 7.

  Refrigerate leftovers.