Maxine's Double Cut Pork Chops
Status Approved
NameMaxine's Double Cut Pork Chops
Serves/YieldsServes 4
4 1.5-2.0" Thick Center Cut Loin Pork Chops, Bone-in
1 Instant read thermometer
1 T Olive Oil
2 T Butter

Maple Syrup and Apple Cider Brine
(There are several brining receipes. This one is great. I don't know the final carb count for the cooked pork chops. But you are not consuming the brine. It is a mild flavoring agent that is discarded before cooking the chops. I have used this recipe and have not had problems loosing weight.)


3.5 C Hot Water
.25 C Kosher Salt
1 C Apple Cider
.25 C Maple Syrup
1 T Black Peppercorns, coarsely ground

(To reduce the recipe for 2 people, reduce the pork chops but do not reduce the brine. Alternatively, buy 4 chops, brine all of them, cook 2 chops after brining for 2 days, and remove the remaining 2 chops from the brine and keep in fridge wrapped in plastic till you are ready to cook them.)

Stir hot water and salt together until salt is dissolved. Add remaining ingredients. Cool to at least 45 degrees. Add pork chops and submerge for 2 days. Do not brine for longer than 2 days. Remove from brine and bring to room temp for an hour before cooking. You can also microwave
the chops at .25 to .50 power for 2 minutes to bring them to room temp, but be very careful not to cook them.

In a large heavy skillet, heat oil over high heat. (I use two large skillets, 2 chops in each one.) Add chops to skillet and reduce heat to medium high. Sear on all sides for 1 to 2 minutes on both sides and edges, until begining to brown and carmelize. Turn the chops again and reduce heat to medium low, cover loosely and continue cooking for 15 minutes. Turn the chops over, cover loosely and continue cooking for 15 minutes. The heat should be enough to continue to sizzle chops. Check internal temp with an instant read thermometer by inserting the thermometer lengthwise to the center of the chop, not the top, for a
better temp read. The meat should measure 145-155 degrees and will still be acceptable at 160 degrees. For the juiciest results, remove chops at 145 degrees, cover loosely with foil, and let rest for 5 minutes.

Optional Pan Sauce: Pour off all but 1 T of fat from pan, leaving brown bits and meat juices. Adjust heat to medium, add 1/4c to 1/2c water or stock and any flavoring, i.e., garlic, thyme, etc. I don't add any flavorings as the pan juices are just fine. Scrap up and dissolve any browned bits. Bring sauce to a boil and reduce it to a syrup
consistancy and add butter to finish the pan sauce. Add pork chops to sauce, pouring in any accumulated plate juices. Plate with sauce.

Perfect with Fresh Asparagus or Green Beans!


Step: 1see ingredients

Time submitted: Monday, July 19. 2004 at 21:56:23
Contributed By: Anonymous
This comes from  The Low Carb Cafe
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