tender pork chops  in creamy garlic mushroom sauce


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

pour in chicken broth, scrape up the brown bits

add cream, cook for 3 minutes

add pork chops, top with thyme and black pepper