Brined Pork Chops with Gremolata

If you’re like me, it’s easy to get frazzled in the day to day hustle and bustle of every day life.
Planning? Who has time to plan?
Yet we know deep inside that the best things in life require at least a little bit of planning. Case in point—juicy, succulent, flavorful pork chops.
Pork easily gets dried out in cooking. The best way to ensure that it doesn’t, is to brine it ahead of time, plumping it up with moisture, so that when cooking releases moisture, some remains in the pork.

Brined Pork Chops with Gremolata Recipe

Prep time: 1 day
Cook time: 20 minutes
Yield: Serves 2 to 4, depending on how many chops.

Ingredients

• 2 to 4 thick-cut pork chops, preferably bone-in, about 10 ounces each
• Olive oil

Brine:

• 5 cups water
• 6 Tbsp sugar
• 3 Tbsp Kosher salt
• 3 bay leaves, crumbled
• 1/2 teaspoon coriander seeds, lightly crushed
• 1 sprig thyme
• 4 strips of lemon peel

Gremolata:

• 2 Tbsp minced fresh parsley leaves
• 1 Tbsp grated fresh lemon zest
• 2 teaspoons minced garlic

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