Baked Pork Chops

Exchanges: 3P, 1F Serving size: 1 deck of cards (about 1/2 pork chop)

• 2 whole (1/2 pound each) pork chops, bone-in

• 4 cups water

• 1/4 cup kosher salt

• 2 tablespoons olive oil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

1. To brine the pork chops, fill a large bowl with 1 quart of warm water (not hot) and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the pork chops and let them sit in the mixture to brine for 15 minutes. Your can also cover the bowl and refrigerate for up to 6 hours.

Remove the pork chops from the brine, rinse with cold water, then pat dry with some paper towels.

2. Preheat oven to 375 degrees

3. Brush the pork chops on both sides with olive oil.

4. In a separate, small bowl, whisk together the salt, pepper, and garlic powder until combined. Sprinkle the mixture evenly on both sides on the pork.

5. Meanwhile, heat a cast iron skillet (or oven safe sauté pan) on the stove over high heat for five minutes. Once the pan is super hot, add the pork chops and use a spatula to press them evenly into the pan, so that the entire bottom surface of the pork chops makes contact with the pan. Cook for 2–3 minutes, or until the under sides of the pork chops are golden brown. Carefully use tongs to flip the pork chops. Then use an oven mitt to carefully transfer the skillet to the oven. Continue baking for three minutes. Then, flip the pork chops once more, and continue baking for 3–5 minutes, or until the pork reaches an internal temperature of 145 degrees.

6. Once the pork is ready to go, immediately remove the pan from the oven, and transfer the pork to a clean plate. Brush any of the pan juices on the pork chops. Then plate with aluminum foil and let the pork rest for three minutes.

Serve warm, refrigerate in a sealed container for up to three days, or freeze for up to three months. Pull meat off bone to portion.