Simple Pork Chops (gluten free, grain free)

I didn't really want to use this blog as a means of "therapy" or sharing anything too personal, but I think it's time to be real.

I spent many years - most of my life in fact, with a fear, phobia if you will.  A phobia of pork.  Yes, friends, admission is the first step to recovery.  The second step?  Facing your fears - i.e. chowing down on some really yummy pork chops.

After years of therapy, heart-to-hearts with my friend, "Master Chef" (see Chicken with Mushroom Wine "Cream" Sauce), and serious munching on applewood smoked bacon, I've gotten over my porkyphobia.  :@)  

In addition, a friend of mine is very good friends with a family who owns a pig farm.  She discussed regulations for raising the pigs as well as other kinda gross details I don't want to mention here, but suffice it to say, the risks of taking on new "friends" (parasites) is next to zero due to the strict regulations on pork preparation.

After tasting Roasted Leek and Mushroom Pork Chops, from The Tasty Alternative, I became a pork chop fanatic.

Here's a recipe for pork chops with my big fat twist.  I served this with a quick homemade applesauce that I made by just cooking a bunch of peeled, coarsely chopped apples with some water.  Cook covered until soft, then mash with potato masher.  Sprinkle with cinnamon.  Hope you enjoy!

I'm sharing this on Allergy Free Wednesday's Blog Hop.

Ingredients:
4 pork chops, (THICK, center cut, bone in - very important)

For Brine:
1/2 onion, sliced
4 garlic cloves, smashed
4 bay leaves
1/2 cup kosher salt
1/2 cup honey
8 cups water 

Instructions:
Prepare Brine:  Pour salt and honey into a large bowl. Add water and stir until salt is dissolved.  Divide sliced onion, smashed garlic and bay leaves between two gallon sized zip top bags.  Place pork chops into bags and then pour brine over the top, dividing brine between the two bags.  Seal bags and place in the fridge for several hours.  (I do this step in the morning.)

When ready for dinner, preheat oven to 325F.  Remove chops from the bags and rinse well under cold running water.  Use your hands to rub the brine off of the meat.  (trust me on this)  Then pat dry.  Sprinkle with pepper.

Heat cast iron skillet (or any oven-proof skillet) to medium or medium high.  When hot, add some olive oil.  Sear chops on both sides just to brown.  

Move skillet to oven.  Remove chops when internal temp reaches 145F.  (They will continue to cook.)