Pork Chops with Warm Brussels Sprouts Slaw

I took a cooking class at my favorite restaurant in Yountville, ad hoc, and they told me to always always brine pork - it gives it the best flavor and the juiciest consistency. I went home and tried it, using their signature brine of course, and OH MY GOD WERE THEY RIGHT! It is so good. I've also really gotten into these pre-packaged shaved brussels sprouts - it makes for such a composed looking dish wouldn't you agree? The flavors in this dish marry so well together, but then again, anything would marry with that brined pork.

4 boneless pork chops, brined*

Salt & Pepper

2 TBSP olive oil

2 TBSP butter

1 package shaved brussels sprouts

1 white onion, sliced

1 green apple, sliced

1/2 cup parmesan cheese

Preheat oven to 350 degrees.

Take pork chops out of brine, pat dry with paper towel. Salt and pepper each side and let sit out on a plate for 30 minutes.

Heat a large skillet with olive oil over medium-high heat. Add pork chops and sear for 2 minutes. Add butter to pan and flip pork chops to sear the other side for 2 more minutes. Transfer to oven to finish cooking for 5 minutes.

Remove from oven and place pork on a plate covered with foil. In the SAME PAN you just took the pork out of, over medium heat, add the shaved brussels sprouts, onion, apple, and a little more salt & pepper. Cook slaw for about 10 minutes. Mix in parmesan cheese.

Top each pork chop with warm slaw and serve!

*For the ad hoc pork brine:

1/4 cup honey

12 bay leaves

3 large rosemary sprigs

1/2 bunch thyme

1/2 bunch flat leaf parsley

1/2 cup garlic cloves, crushed, skin left on

2 TBSP black peppercorns

1 cup kosher salt

8 cups water

Combine all of the ingredients in a large pot, cover, and bring to a boil. Heat for 1 minute, stirring to dissolve the salt.

Remove from the heat and cool pot completely in refrigerator. Add pork to brine and put pot back in refrigerator for 6-8 hours.