Dan's Swine Brine

I've decided to share one of my recipes, so here it is Now with pictures in living color. This is a simple recipe starting with a brine. Salt is key to a brine so if you are on a low sodium diet this may not be for you. A.B. you are a true inspiration.

I like to buy a flat of pork chops at Costco.







Sam and I only need a pork chop each, so I use quart size ziploc bags for the pair. (gallon size should be fine for four pork chops)










After placing the pork chops in the bag remove as much air as possible then sealed. After sealing just freeze.

















Remove pork chops from freezer the night before or the morning of intended use.



















I don't normally measure out my ingredients, but I did for this project.
It is a good idea to put the dry ingredients in the bag first.
2 Table Spoons Lawry's seasoned salt
1 teaspoon ground black pepper
1/4 cup dried chopped onion
1 Table Spoon Worcestershire sauce
2 teaspoons Cognac or Whiskey
1 cup white wine (*12oz of beer can be substituted)
1/4 cup water (*if using beer do not add water)
add all ingredients, seal, mix around, then refrigerate. *over 24 hours and the meat will start to get salty so be advised.


At cooking time remove bag from fridge and pork chops from the bag. Place the brined pork chops on 3 paper towels folded in half, and cover with another 3 paper towels. I'm sure a clean kitchen towel will work.















It is important to dry the pork chops well if the intended cooking method is pan frying. Don't worry about any little pieces of onion clinging-on they will cook just fine.

















This is optional...did I say optional I meant mandatory. By some means strain and separate the reconstituted chopped onion and liquid and save for later.
*if you used beer instead of wine do not separate just throw out onions (extremely bitter) and liquid








If you choose to pan fry I suggest using about 4 Tablespoons olive oil ; again I don't usually measure. Allow oil to heat up on medium high















When oil is hot reduce heat to medium and add pork chops and separated chopped onion. Heat pork chops for 10 minutes on each side. Stir onions regularly.
I usually heat the pork chops for 5 minutes then flip, but that's just me.


















I suggest using a spatter guard












At this step you have some choices. After removing the pork chops from the pan the crispy onion bits can be scooped out and used on rice or mashed potatoes, or you can follow this next step.
Add 6 Tablespoons flour and mix well with hot oil. I use a spatula.








Cook mixture until brown, not tan, brown
















Stir in remaining brine liquid and watch the magic happen. If the sauce is too thick add a small amount of water(no more than 1/8 cup) at a time until it is a favorable consistency. It should be fine.







This is what I ended up with.