Braciole di maiale con salsa

Ingredienti

• 4 cups water (at room temperature)
• 1 teaspoon baking soda
• 1/4 cup kosher salt
• 1 tablespoon peppercorns
• 1/4 cup packed light brown sugar (or dark brown sugar)
• 4 pork chops (at least 1 1/2 inches/4cm thick, 8oz/227g each)
• 2 tablespoon light olive oil
• 2 tablespoons Butter
• 1 large onion (sliced)
• 1 lb mushrooms (sliced)
• 3 garlic cloves (minced)
• 2 tablespoons flour
• 2 cups chicken stock
• 3 tablespoons parsley (chopped)
• 1 teaspoon vinegar (white wine or cider vinegar)
• 8 slices provolone cheese (or Gruyere)

Preparazione

1. 1

   --- To Brine the Pork: ---

2. 2

   Place the water, baking soda, salt, peppercorns, and brown sugar in a large bowl and stir to dissolve the salt and sugar.

3. 3

   Add the pork chops, cover the bowl with plastic wrap and refrigerate for 1 to 8 hours.

4. 4

   --- To Sear: ---

5. 5

   Remove the pork chops from the brine 20 to 30 minutes before you plan to cook them, and pat the chops dry with paper towels.

6. 6

   If the pork chops have a layer of fat, score the fat layer with a knife making the cuts about 2 inches apart.

7. 7

   Add the oil to an oven-safe pan and preheat the pan over high heat until the oil shimmers and starts to smoke slightly.

8. 8

   Once the oil is hot, reduce the heat to medium and add pork chops to the pan. Cook undisturbed for 2 minutes (they should be golden brown but not fully cooked).

9. 9

   If the fat is thick, pick up the pork chop with tongs and hold the pork chop upright, with the fatty edge on the pan. Cook until the fatty edge get's crisp and brown, about 2 minutes.

10. 10

    Remove from the heat and set aside.

11. 11

    Preheat the oven to 400°F/200°C

12. 12

    --- For the Gravy: ---

13. 13

    Add the butter to the same pan and melt over medium-low heat. Add the sliced onions, and cook until golden brown, stirring regularly.

14. 14

    Add the mushrooms and saute until they are nicely browned, and their moisture has evaporated.

15. 15

    Add the garlic and cook another minute.

16. 16

    Season with salt and pepper and coat the mixture in the flour.

17. 17

    Slowly mix in the chicken stock and cook for 3 minutes to thicken the sauce slightly. Taste for seasoning and season with salt as needed.

18. 18

    Stir in the parsley and vinegar.

19. 19

    --- To Finish: ---

20. 20

    Return the pork chops with the juices to the pan.

21. 21

    Add the 2 slices of cheese to the top of each pork chop.

22. 22

    Transfer the pan to the oven and bake until the cheese is melted and the pork chops have an internal temperature of 140°F/60°C.

23. 23

    Let rest and serve once the internal temperature reaches 145°F/63°C.