Honey Brined Pork Chops (aka Pork Chops a la Nathan)

My husband comes up with the most creative things right out of his head. This one was a huge success!


Ingredients:
2 Boneless pork chops, 1 1/2 - 2 inches thick
2 cups water
3 T salt
1/3 cup honey
1 medium onion halved and sliced
2 cloves of garlic
1/2 tsp thyme
1 T Butter
1 T Canola Oil

Brine:
In a small saucepan combine the water, honey and salt.

Heat to a boil until salt and honey is dissolved. Be careful to not let it boil over.  Take it off of the heat and add 5-6 ice cubes to quickly cool it down and put it to the side.

Take your boneless pork chops and using a meat hammer thingy pound it to tenderize on both sides.

Combine meat and cold brine in a large ziplock bag and put it in the fridge for 2-4 hours.

In a cast iron skillet, put oil and 1 T butter. Once hot, add the pork chops and sear both sides (do not cook through). Once both sides are browned and set aside.

In the same cast iron, add 1 T butter with onion, garlic and thyme. Once onion has reduced slightly, add a pinch of salt and continue cooking until onion has begun to caramelize. Add meat and cover with onion mixture. Place in preheated 350 degree onion for 10 minutes or until pork reads 140 degrees on a thermometer. Let the chops rest 10-15 minutes before serving.