To prepare a culinary delight that will impress all your loved ones, we will start by creating a flavorful brine, ideal for adding taste to the pork chop. The first step is to mix the salt with the sugar in a larger bowl, ensuring that the two ingredients combine well. Then, pour a cup of hot water over the salt and sugar mixture, stirring vigorously until the sugar is completely dissolved. This step is essential, as the sugar will add a note of sweetness that will balance the saltiness.
Once we have a homogeneous solution, we add three more cups of cold water, which will help cool the mixture. Next, we add thyme, pepper, sage, and bay leaves, each spice contributing to a rich and complex flavor. We mix well to ensure that the flavors blend perfectly. We place the pork chop slices in the brine, making sure they are completely covered by the liquid. We cover the dish and leave it in the refrigerator, where it will sit until the next day, during which the meat will absorb all the flavors.
To cook the chop, we take the meat out of the brine and pat it dry with a paper towel to remove excess liquid. Then, we coat the chop slices in flour, ensuring that each piece is evenly covered. In a heated skillet with oil, we fry the chops on high heat, four minutes on each side, until they become golden and crispy. Once they are ready, we remove them to a plate and lightly pepper them.
In the same skillet, we use the remaining oil to sauté the onion, stirring constantly until it becomes golden and caramelized. Then, we pour in the wine, followed by ½ cup of water, and let it boil on high heat until the liquid reduces by half, about four minutes. We add the capers or olives, the fried chop, reduce the heat, and let everything simmer, covered, for ten minutes. After this interval, we turn the chops over and continue cooking for another ten minutes or until the meat is well done.
Once the chops are ready, we remove them and keep them warm. Next, for the sauce, we will increase the heat under the skillet, adding ¼ cup of water and bringing the mixture to a boil. Separately, we mix the cornstarch with the cream and, once the liquid in the skillet is boiling, we add this mixture, letting it simmer on low heat, stirring constantly until the sauce thickens slightly. If you prefer a thinner sauce, you can skip the cornstarch.
The sauce is now ready, and for serving, we portion the chop on the plate, generously drizzling it with the flavorful sauce and sprinkling over it finely chopped green parsley or thin strips of lemon zest, which add a note of freshness. This recipe promises not only a delicious dish but also a memorable culinary experience for all who savor it!
Once we have a homogeneous solution, we add three more cups of cold water, which will help cool the mixture. Next, we add thyme, pepper, sage, and bay leaves, each spice contributing to a rich and complex flavor. We mix well to ensure that the flavors blend perfectly. We place the pork chop slices in the brine, making sure they are completely covered by the liquid. We cover the dish and leave it in the refrigerator, where it will sit until the next day, during which the meat will absorb all the flavors.
To cook the chop, we take the meat out of the brine and pat it dry with a paper towel to remove excess liquid. Then, we coat the chop slices in flour, ensuring that each piece is evenly covered. In a heated skillet with oil, we fry the chops on high heat, four minutes on each side, until they become golden and crispy. Once they are ready, we remove them to a plate and lightly pepper them.
In the same skillet, we use the remaining oil to sauté the onion, stirring constantly until it becomes golden and caramelized. Then, we pour in the wine, followed by ½ cup of water, and let it boil on high heat until the liquid reduces by half, about four minutes. We add the capers or olives, the fried chop, reduce the heat, and let everything simmer, covered, for ten minutes. After this interval, we turn the chops over and continue cooking for another ten minutes or until the meat is well done.
Once the chops are ready, we remove them and keep them warm. Next, for the sauce, we will increase the heat under the skillet, adding ¼ cup of water and bringing the mixture to a boil. Separately, we mix the cornstarch with the cream and, once the liquid in the skillet is boiling, we add this mixture, letting it simmer on low heat, stirring constantly until the sauce thickens slightly. If you prefer a thinner sauce, you can skip the cornstarch.
The sauce is now ready, and for serving, we portion the chop on the plate, generously drizzling it with the flavorful sauce and sprinkling over it finely chopped green parsley or thin strips of lemon zest, which add a note of freshness. This recipe promises not only a delicious dish but also a memorable culinary experience for all who savor it!
Ingredients
For the brine -¼ cup coarse coarse salt -3 tablespoons brown sugar -1 teaspoon thyme, dried -½ teaspoon black pepper, ground -¼ teaspoon dried sage -2 bay leaves, chopped For the meat -6 slices of chop / neck (boneless) -¼ cup white flour -3 tablespoons oil - pepper, freshly ground -1 large onion, cut in half, then thinly sliced -1 green onion, sliced in rounds -½ cup white wine -2 tablespoons capers or olives (sliced) For the sauce -2 tablespoons cream -1 teaspoon starch, optional To serve -green parsley, chopped or thin slices of lemon peel