I love making pork chops for dinner. I think I can trace it back to my childhood — my mother also loved cooking chops, and we ate them almost every week. Typically, I like to brine my pork chops at home in a simple solution of sea salt, brown sugar, garlic, and herbs, but last week I got inspired by this Ina Garten recipe from her Back to Basics cookbook (really, can she do any wrong?), and decided to put together my own riff on a Dijon marinated tenderloin.
This one was a huge hit. And, talk about simple: in the morning, before I sat down to work, I threw all the ingredients into a plastic bag, then let it sit all day the fridge. When dinner time rolled it around, all I had to do was brown the chops off in a pan, then finish them in the oven (I used the time wisely to saute some greens for a side dish and pour myself a glass of wine). Presto! Dinner was ready in under 30 minutes. As Ina would say, how easy is that?
Get the recipe, after the jump!
UPDATE: One thing I realized I forgot to write in! It’s not crucial, but it can make things even more delicious. When I transferred the browned chops to a baking dish and before putting them in the oven, I poured the remainder of the marinade from the plastic bag over the top. In the oven, this created a nice little saucy crust. Don’t miss out on that goodness!