Brined Pork Chops with Mashed Potatoes and Green Beans

A hearty, classic meal with brined pork chops that are flavorful and tender.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the brine: combine the water, salt, and brown sugar in a large ziplock bag and stir to combine. Stir in ice and add the pork chops. Place the sealed bag inside a bowl in case it leaks, and place in the fridge for 2-6 hours, depending on the thickness of the pork chops. Remove the pork chops, discard the brine, and pat the pork chops dry. Brined pork chops can be refrigerated up to two days before cooking.

Step 2

To cook the pork chops: heat 1 tablespoon of butter in a skillet with high edges. Cook the pork chops until there is no more pink, being sure to flip partway through, and sear the sides.

Step 3

For the potatoes: Cut the potatoes into 1-in pieces and put into a pot. Cover the potatoes with water and bring to a boil. Once boiling, cook potatoes for 10-15 minutes or until soft. Once done, drain water and mash the potatoes. Add in 2 tablespoons butter, sour cream, and salt and pepper to taste.

Step 4

For the green beans, steam until soft and add salt and pepper to taste.