How to make it

  • Mix brine ingredients and immerse pork chops for 24 hours. Bring to room temperature and pat dry.
  • In a large coverable sauce pan sauté shallots until soft. Add red pepper, thyme parsley, garlic, black pepper and Worcestershire sauce. Cook 1 minute. Add liquids. Bring to a boil. Cook on low for 10 minutes stirring. Add butter. Place all the pork chops carefully on the bottom of the pan. Bring to a boil, lower to simmer and cover. Cook for 10 minutes and turn carefully and re-cover. Cook 10 minutes more. The chops should have a beautiful ruby red color on both sides. Remove chops, and add a1-2 t. of Wondra to thicken sauce of necessary. Serve sauce over Ruby Red Chops.

People Who Like This Dish 2
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    " It was excellent "
    markgraaff ate it and said...
    Made it and was what I expected although I did not use the Wondra as I do not know what it is
    Was this review helpful? Yes Flag

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