Salt Your New Best Friend

As promised I wanted to post/talk about brining. I am totally in flavor of it, It's a step that can really help produce a good meal.

So let's start off with just that "salt", usually most recipes that call for a brine use Kosher salt, but not all Kosher salt is the same Mortin's and Black Diamond are "flaked" different is the best way I can put it. I always use Black Diamond so if you use/only have Mortin's add 2 Tbls. to the brine. There is usually some sugar to the brine part too, I have never tried to use a "sugar replacement" in this step so if you have or want to try PLEASE tell me your thoughts on the subject. But you have to be totally true to the concept; you need to do it w/sugar and then w/your favorite sugar replacement to get a true taste.

Right now I will give you my favorite Pork Chop recipie, I will do my chicken just as soon as I can. This post alone has taken me a day and a half! It’s really hard w/2 sick kids. I do want to add that if someone has an “issue” w/eating shallots or onions you can always bread up one chop, then add the shallots and proceed w/the rest. I must reference America’s Test Kitchen for this one, and most of my cooking has been learned watching this show, using their cookbooks and web site. Me loves them long time.

Crunchy Baked Pork Chops
This recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well. If using enhanced pork, eliminate the brining in step 1 (see related How To Cook). The breadcrumb mixture can be prepared through step 2 up to 3 days in advance. The breaded chops can be frozen for up to 1 week. They don't need to be thawed before baking; simply increase the cooking time in step 5 to 35 to 40 minutes.
Serves 4

4	center-cut boneless pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
4	Slices hearty white sandwich bread, torn into 1-inch pieces
1	Small minced shallot(about 2 tablespoons)
3	Medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
2	Tablespoons vegetable oil
	Ground black pepper
2	Tablespoons grated Parmesan cheese
1/2	Teaspoon minced fresh thyme leaves
2	tablespoonsminced fresh parsley leaves
1/4	Cup unbleached all-purpose flour plus 6 tablespoons
3	Large egg whites
3	Tablespoons Dijon mustard
	Lemon wedges�

1. Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.

2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.

3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.

4. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.

5. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.