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This is just a quick little dish I made today. I wanted something relatively simple, but tasty. All I did was lightly season some boneless pork loin chops with some Garlic Award Mix. Then I pan fried it in just a little bit of oil. I made the sauce in the same pan, taking advantage of the fond that developed while I was cooking the pork chops.
If you've been read some of my other recipes, there has a been a trend of the all-purpose seasoning that I use. I really like the Garlic Award Mix, its an excellent blend of spices and garlic (one of my favorite spices). Any other season blend can be used (e.g. Mrs. Dash, Montreals Steak or Chicken seasoning, or make your own etc).
Brine
1/2 cup kosher sault
1/4 cup sugar
2 quarts water
Pork Chops
6 1/2″ pork loin chops
Garlic Award Mix
2 tb oil
Sauce
1 shallot, minced
1 clove garlic, minced
2 ts worcestershire sauce
1/4 cup vermouth
1 tb lemon juice
2 tb butter
Mix salt & sugar in 2 quarts of water until dissolved. Place pork chops in brine to soak and place in refrigerator for 30 minutes. Drain and lightly rinse the pork chops. Pat the pork chops dry with paper towels. Lightly sprinkle the garlic award mix on both sides of the pork chops.
In a 8″ skillet heat oil over medium high heat. Reduce heat to medium and cook pork chops in 2 batches. Cook on each side for 3 minutes. Place cooked chops on a warm plate, tented with foil, while cooking the 2nd batch.
Once all the pork chops are cooked, remove pan from heat and saute the shallots for 15 seconds, scraping the brown bits from the bottom of the pan. Add garlic and cook (off heat), for another 5-10 seconds. Put pan back on the burner at medium low heat and add the vermouth worcestershire sauce. Stirring over medium low heat, bring just to a slight simmer, about 2-3 minutes. Add juice that has collected in the bottom of the plate where the chops have been resting, bring back up to a slight simmer. Add lemon juice and butter, 1 tablespoon at a time. Stir until well combined.
Serve sauce on the side.
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