This week, I'm pulling out some pork chops from our freezer. Hmm..fry them? Barbecue? I think I'll bake them, sort of like a home made 'shake 'n bake.'
They're frozen and I want to make them for dinner so I have a quick way to prepare them and defrost the the same time. I'm making some brine, which I'll put in the ziploc bag the chops are in to make them tasty, tendy, juicy, and thawed at the same time.
For the brine, I put half a liter of water into a sauce pan. Two heaping tablespoons of Kosher salt, a teaspoon each of marjoram, terragon, and sage go into the water, which I bring to a boil. When it does boil, I stir it vigorously, let boil for another minute and then remove from heat.
Let that sit for 10 minutes before adding into the bag with the chops. Let that marinate for 4-6 hours.
I have some leftover roasted potatoes from last week's chicken dinner. There's also a zucchini in the fridge that I can use for the side.
I coat a baking pan with olive oil. The chops go into a plastic bowl where I pour some half and half on them. I sprinkle with black pepper and then bread crumbs. Turn them over and do the same thing.
Preheat the oven to 375 degrees. Cook for 30 minutes. Then remove from oven.
Remove the pork chops and put the potatoes on the bottom of the pan (if you're using uncooked potatoes, put them in at the beginning - see last week's recipe on how to prepare them). Put the chops back in on top of the potatoes with the cooked side down.
Dice up the zucchini.
Fill in the spaces in between the chops with the zucchini. Sprinkle some Kosher salt on them.
Drizzle a little quality olive oil on the zucchini.
Put back in the oven for 25 minutes.
At the end of 25 minutes, increase temperature to 475 and cook for 15 more minutes for browning. After this, you're ready to serve.
Darryl Musick
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