Breakfast Pork Chops

Directions

1. 1
   Brine the pork chops the night before: Combine 3 cups hot water, the vinegar, brown sugar, 1/4 cup salt, the garlic, sage and cayenne in a large bowl, stirring until the sugar and salt dissolve; let cool to room temperature.
2. 2
   Submerge the pork chops in the brine, cover and refrigerate overnight.
3. 3
   Remove the pork from the brine and pat dry.
4. 4
   Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
5. 5
   Add half of the pork chops and cook until browned, 3 to 5 minutes per side (reduce the heat, if necessary).
6. 6
   Transfer to a plate and repeat with the remaining 1 tablespoon olive oil and pork chops; transfer to the plate.
7. 7
   Sprinkle the flour over the drippings in the skillet and cook, stirring with a wooden spoon, until lightly golden, about 45 seconds.
8. 8
   Add the chicken broth and scrape up any browned bits; switch to a whisk and cook, whisking, until the sauce begins to thicken, about 2 minutes.
9. 9
   Add the milk, parsley, 1/2 teaspoon salt, and black pepper to taste and simmer 1 minute.
10. 10
    Return the pork chops to the skillet along with any juices from the plate and heat through, about 2 minutes.
11. 11
    Photograph by Con Poulos