Roasted Grape Pork Chops with Twice Baked Potatoes Recipe
 
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You will never eat porks chops the same... This brine along with the sweet grapes makes for the best pork chops ever!
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Recipe type: Main Dish
Serves: 4-6
Ingredients
  • 4-6 thick cut pork chops
  • 1 cup salt
  • 1 cup brown sugar
  • 2 bay leaves
  • 2 tablespoons whole all-spice
  • 1 tablespoon whole cloves
  • 1 tablespoon whole peppercorns
  • 4 cups of water
  • 1-2 cups of ice
  • Pompeian Avocado Spray
  • 1 large bunch of red grapes
Instructions
  1. You need to start your pork chops the day before you plan to serve them. The secret to these amazing chops is the brining process. You'll need a large bowl, add all of your spices.Then your salt and brown sugar.
  2. Bring 2 cups of water to a boil and the pour over your salt, sugar and spice mixture. Stir to help the salt and sugar dissolve.
  3. Once the salt and sugar have dissolved into the water, add a cup or two of ice to bring down the temperature of the brine. Then slide your pork chops into the brine mixture. Add more water if needed to make sure all of the meat is totally covered.
  4. Cover and refrigerate overnight. Once you are ready to cook, remove the pork chops from the brine and dry with paper towels.
  5. Prepare your oven safe pan (I like to use cast iron) with a generous spray of Pompeian's new Avocado Oil Spray. Also, Preheat your oven to 400˚.
  6. I take the dry pork chops and season with salt & pepper and add them to a hot pan over high heat and then turn down the temp to medium high. Brown one side of the pork chops and then turn after 2 minutes or so.
  7. Add your washed grapes to the pan.
  8. Spray with the Pompeian Grapeseed Oil and place in the 400˚ oven for 10 minutes or until your pork chops are fully cooked and sitting at 145˚.
  9. Remove from the oven and let rest for at least 10 minutes.
Recipe by Whipperberry at https://whipperberry.com/roasted-grape-pork-chops-twice-baked-potatoes/