Brined Pork Chops With Sweet Onions and Potato-Kale Mash

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Photo by Aya Brackett
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 704 calories
    • Fat 37 g
    • Sat Fat 15 g
    • Cholesterol 154 mg
    • Sodium 1,065 mg
    • Protein 49 g
    • Carbohydrate 43 g
    • Sugar 5 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 155 mg

Whisk together the sugar, ¼ cup salt, peppercorns, and 2 cups warm water until dissolved in a large bowl. Add the pork chops to the brine, cover, and refrigerate for at least 30 minutes and up to 12 hours.Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until brown, 8 to 10 minutes. Add the vinegar and toss to combine. Wipe out the skillet; reserve.Drain the pork chops and pat dry. Heat the remaining tablespoon of oil in the reserved skillet over medium-high heat. Cook the chops, in batches, until an instant-read thermometer inserted into the thickest chop registers 145° F, 5 to 6 minutes per side, reducing the heat if the pan becomes too dark.Meanwhile, steam the potatoes in ½ inch water until tender, 15 to 18 minutes, adding the kale during the last 2 minutes of cooking. Drain; return to pot. Add the butter, milk, and ½ teaspoon each salt and pepper and mash.Serve the potatoes and pork chops warm slathered with the onions.

Ingredients

  1. Check 1/2 cup sugar
  2. Check kosher salt and black pepper
  3. Check 1 teaspoon whole peppercorns
  4. Check 4 bone-in pork chops (1 inch thick; about 2 ½ pounds total)
  5. Check 3 tablespoons olive oil
  6. Check 1 large onion, sliced
  7. Check 1 tablespoon red wine vinegar
  8. Check 1 1/2 pounds fingerling potatoes, halved if large
  9. Check 1/2 small bunch kale, stems discarded and leaves torn (about 3 1/2 cups)
  10. Check 5 tablespoons unsalted butter, cut into pieces
  11. Check 1/4 cup milk

Directions

  1. Whisk together the sugar, ¼ cup salt, peppercorns, and 2 cups warm water until dissolved in a large bowl. Add the pork chops to the brine, cover, and refrigerate for at least 30 minutes and up to 12 hours.
  2. Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until brown, 8 to 10 minutes. Add the vinegar and toss to combine. Wipe out the skillet; reserve.
  3. Drain the pork chops and pat dry. Heat the remaining tablespoon of oil in the reserved skillet over medium-high heat. Cook the chops, in batches, until an instant-read thermometer inserted into the thickest chop registers 145° F, 5 to 6 minutes per side, reducing the heat if the pan becomes too dark.
  4. Meanwhile, steam the potatoes in ½ inch water until tender, 15 to 18 minutes, adding the kale during the last 2 minutes of cooking. Drain; return to pot. Add the butter, milk, and ½ teaspoon each salt and pepper and mash.
  5. Serve the potatoes and pork chops warm slathered with the onions.