Brined Pork Chops with Peppers & Capers

Instructions

1. BRINE In a small saucepan, combine 2 cups of the water, the kosher salt, brown sugar, peppercorns and bay leaves and bring to a boil over high heat, stirring to dissolve the salt and sugar. Pour into a large pot or other container and add the remaining 4 quarts cool water. Stir to mix well, add the pork chops, cover, and refrigerate 4 to 8 hgours (no more than overnight).
2. PORK CHOPS & VEGGIES: Drain the chops and pat dry with paper towels. Season the pork on both sides with salt and pepper, and then dredge in the flour.
3. In a large sauté pan, heat the olive oil over high heat until smoking. Add 3 chops to the pan and cook until dark golden brown on the first side, about 7 minutes. Turn the chops over and cook until browned on the second side. Transfer to a plate and repeat with the remaining chops.
4. Add the peppers and onions and sauté for a few minutes, then add the olives, red pepper flakes and capers and stir to loosen the brown bits from the bottom of the pan. Add the wine and bring to a boil. Lower the heat and place the pork chops back into the pan with the peppers. Simmer for about 10 minutes or until the pork is cooked to 135º F and still a little pink inside.
5. Season with pepper to taste. The capers would have already added most of the salt needed, so give it a taste before adding any more salt. Stir in the reserved green onion tops and serve.

• Servings : 6
• Course : Dinner
• Recipe Type : Dinner
• Ingredient : bay leaves, black olives, brown sugar, flour, peppercorns, Peppers, Pork Chops, white wine