Costeletas de porco ensopadas à moda do sul dos EUA

Ingredientes

• 3 6 ounce Bone-In Pork Chops
• 1/2 teaspoon Allspice
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon black Pepper
• 1 medium Onion (sliced thick)
• 4 Garlic Cloves (diced)
• 1 Lemon (Juiced)
• 1/4 cup Kosher salt
• 1/4 cup Brown sugar
• 1 teaspoon Black pepper
• 2 Basil leaves
• 4 cups Water
• 1 1/2 cup Chicken Stock
• 1/3 cup All-Purpose Flour
• 1/2 cup Heavy Cream
• 1 tablespoon Worcestershire Sauce
• 1/2 stick Butter

Modo de preparo

1. 1

   --- Make The Brine ---

2. 2

   Combine the brine ingredients in a large mixing bowl and stir well until the sugar and salt are dissolved. Add the pork chops and refrigerate overnight.

3. 3

   --- Prepare the Pork Chops ---

4. 4

   Remove the chops and the onions from the brine. Set the onions aside.

5. 5

   Mix together the salt, pepper, paprika, and allspice together in a small bowl or ramekin.

6. 6

   Dry the chops with a paper towel. Season the flour with 1/3 of the dry seasoning mix. Dredge the chops in the seasoned flour mix.

7. 7

   Heat a large skillet on medium heat. Add butter then saute the marinated onions uncovered 2-3 minutes. Add lid, reduce heat to low, and cook for about 10 minutes.

8. 8

   Remove the lid and add the garlic as well as half the remaining seasoning. Cook for another minute.

9. 9

   --- Make the Gravy ---

10. 10

    Add a bit more butter followed by the flour. Mix well with the onions. Add the chicken stock and Worcestershire sauce then using a wooden spoon deglaze the pan and scrape up all the brown bits.

11. 11

    Reduce the gravy to desired thickness then stir in the heavy cream.

12. 12

    Add the pork chops back to the pan. Top them with the gravy. Top with the lid and simmer 30-40 minutes.