Pork Chops with caramelised onions

So what can you do to ensure you get a moist, tender, flavorful pork chop?

1. Brine it – One of my secrets to getting a flavorful juicy pork chop every time, is to brine it in a solution of salt and sugar. In the same way that it benefits lean meats like turkey, brining your pork adds flavor and moisture to the meat, lending a helping hand to even the leanest of chops.
2. Don’t overcook it – While you have to decide for yourself what temperatures you’re comfortable cooking your meat to, I tend to cook pork chops to 141 degrees and let it rest for a few minutes before serving.
3. Buy heritage pork – If you can afford it, try finding pork chops that come from a heritage breed of pig such as Berkshire(a.k.a. Kurobuta) or Ibérico. Heritage breeds haven’t undergone the selective breeding aimed at reducing the fat content of pork. They’re expensive, and may not be as healthy, but they certainly taste better.
4. Use rib chops – As with most meats, tenderness in pork chops often comes at the cost of flavor. I like using pork rib chops because they have more fat than a loin chop, but less connective tissue than a blade chop, helping them strike a great balance between the two ends of the spectrum.Best Pork Chops

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Servings	Prep Time	Cook Time	Passive Time
4	5 minutes	10 minutes	240 minutes

Ingredients

• 4 1 inch thick pork rib chops
• 2 tablespoons dark brown sugar
• 2 tablespoons salt
• 4 cups water
• 1 large clove garlic
• 1 tablespoon vegetable oil
• 1 large onion sliced thinly
• 2 cloves garlic minced
• 1 cup white wine
• 2 tablespoons honey
• 1 tablespoon whole grain mustard

Servings: 

Instructions

1. In a gallon size sealable freezer bag, add the sugar, salt, garlic and water. Seal the bag and swish it around to dissolve the sugar and salt. Add the pork, press out as much air as you can, then seal the bag. Let this sit in the refrigerator for at least 4 hours, or preferably overnight.
2. Remove the pork chops from the brine and use paper towels to remove as much moisture from the surface of the pork chops as you can. If there's water on the surface of the pork chops, they will not brown.
3. Add the oil to the pan and heat over medium high heat. Place the pork chops in the pan while the pan is still cold. Because the pork chops are brined with sugar, they'll burn before they cook through if you put them into a hot pan.
4. Flip the pork chops over and fry the second side until well browned and an instant read thermometer reads 141 degrees F (60.5 C). Transfer them to a plate and let them rest.
5. Drain the excess oil out of the pan, and then add the onions and garlic. Sauté until the onions are soft.
6. Add the wine, honey and mustard and then turn up the heat to boil off the alcohol and thicken the glaze.
7. When the glaze is nice and thick, add the pork chops back to the pan and flip them over repeatedly to coat them with the glaze. Once there is no liquid left in the pan, the pork chops are done. Top with the caramelized onions and and serve with mashed potatoes.