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cup large cup Tbs. Tbs. pork chops (bone in or pork loin) cold water kosher salt sugar bread crumbs fresh rosemary, minced fresh basil, minced fresh flat-leaf parsley, minced flour egg buttermilk olive oil butter Kosher salt and pepper
Brine the chops: Mix the water, salt and sugar together in a bowl until dissolved. Put the pork chops in the brine water and put in the refrigerator overnight or at least four hours. After brining, remove the chops from the brine and pat dry. Discard the brine. Place three flat pans side by side. In the first pan, pour ½ cup flour for dusting. In the second, beat the egg with the buttermilk. In the third pan, mix together the minced herbs and the bread crumbs. Heat a medium pan over medium heat. Add the olive oil and butter. When the butter starts to foam, sprinkle the pork chops sparingly with kosher salt (they will already be slightly salty from the brine) and sprinkle with black pepper. Dredge the pork chops first in flour, shaking off any excess, then dip in the egg mixture, then dredge in the bread crumb mixture. Place the chops in the pan and cook each side 7 minutes or so, until the pork is done in the middle and the crumbs are browned.