Categories: Pork
Ingredients
- For the Brine and Pork:
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 tsp dried sage
- 2 tsp red pepper flakes
- 1 tsp cracked black peppercorns
- 2 1/2 cups ice
- 4 boneless pork chops
- For the breading:
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/2 package Stove Top Stuffing mix
- 1/2 cup canola vegetable oil
Directions
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Brine the pork chops: In a saucepan, combine 1 1/2 cups water, the salt, sugar, sage, red pepper flakes, and peppercorns. Bring to a boil over high heat and boil until the salt and sugar are dissolved. Transfer to a glass baking dish and add the ice; let the ice melt. Add the pork chops to the brine, cover and refrigerate for 2 hours.
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Set up the breading station: In a shallow bowl, beat the eggs. In a second shallow bowl, combine the flour, salt, black pepper, and cayenne. In a food processor, process the stuffing mix until fine crumbs form and place the crumbs in a third bowl.
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Remove the chops from the brine and pat them dry with paper towels. Working with one at a time, dip the chops first in the flour, then in the eggs, then in the crumbs, pressing to make the crumbs stick to each side. Let the breaded chops sit on a plate for a few minutes—it helps the breading stick better.
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In a 10-inch heavy skillet, heat 1/4 cup of the oil over medium-high heat until shimmering-hot. Add 2 of the chops and fry until golden and crispy, 3-4 minutes max per side. Remove, drain on paper towels, and repeat with the remaining oil and pork.