tender pork chops in creamy garlic mushroom sauce
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for the brine, combine warm water, sugar and salt, stir until dissolved
add garlic, thyme and pork chops, set aside for 30 minutes
mince the garlic
finely chop the shallot
chop the green peppercorns
slice the mushrooms
when ready, pat the pork chops dry
season with salt, pepper and paprika
heat oil and butter in a skillet
add pork chops
sear for 2 minutes per side
Repeat this process, turn about every 1-2 minutes, until deep golden brown and cooked through
sear the fat cap until golden brown
spoon some butter over the chops
remove from skillet
discard butter, leaving 1 tbsp in the skillet
add mushrooms, cook until they start to release moisture
add oil, garlic & shallot cook until golden brown
add green peppercorns, balsamic vinegar & spices
add flour, stir until combined
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pour in chicken broth, scrape up the brown bits
add cream, cook for 3 minutes
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add pork chops, top with thyme and black pepper
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