COLD WEATHER COMFORT FOOD: PARMESAN PORK CHOPS

Steps:

• THE BRINE
• Add all the brine ingredients to a saucepan, bring up to a simmer, and continue to simmer for about 10 minutes.
• Chef's Note: I have two kinds of brine for pork chops: One is a very sweet apple/maple syrup kind of brine. The other is a ripping tangy brine that hits you at the back of the throat. This is my tangy brine.
• Place the brine in the refrigerator until completely cool, about 1 hour.
• Place the brine, and the pork chops into a Ziploc bag and place in the refrigerator for 2 hours.
• Chef's Note: Because of the acidic nature of this brine, take them out after 2 hours.
• THE PORK CHOPS
• Gather your ingredients.
• Remove the pork chops from the brine, rinse thoroughly and discard the brine.
• Pat the pork chops completely dry with a paper towel, and allow to rest.
• Meanwhile, add the breadcrumbs, parmesan, cayenne, black pepper, and salt to a bowl and mix thoroughly.
• Spread the breadcrumb mixture on a large plate.
• Place a rack in the middle position, and preheat the oven to 365f (185c).
• Brush the top and sides of the pork chops with the olive oil.
• Press the oiled side of the pork chop into the breadcrumb mixture.
• Using your hands, press the mixture onto the sides of each pork chop.
• Turn breaded side up, and place on a baking sheet fitted with a piece of parchment paper.
• Chef's Note: Repeat for the other pork chop.
• Chef's Tip: We are not breading the other side of the pork chop for two reasons: One, it's difficult to brown the bottom side of a pork chop in the oven, and Two, we're placing this pork chop on a bed of creamy onions, and that would only turn the breading into a gooey mess.
• Place the pork chops in the preheated oven, and bake for 40 to 50 minutes.
• Chef's Note: The best way to tell if your chops are cooked through is to use an instant-read thermometer. The internal temperature should register 160f (71c).
• THE CREAMY ONIONS
• While the pork chops are baking, gather your ingredients.
• Chef's Note: This type of onion recipe typically calls for the use of pearl onions; however, I thought I would mix it up by using a nice big yellow onion.
• Cut the onion in half, pole to pole.
• Cut the two halves into thick half-moon slices.
• Place the butter, and olive oil in a sauté pan over medium-low heat.
• When the foaming subsides add the onions.
• Chef's Tip: Add a pinch of salt, to get the process started.
• Sauté the onions until they soften and begin to brown, about 30 minutes.
• Chef's Tip: When it comes to browning these onions; low and slow is the way to go.
• Whisk the tablespoon of all-purpose flour in with the whipping cream.
• Add the cream/flour mixture to the onions, and reduce the heat to low.
• Continue to stir as the mixture thickens, about 5 minutes.
• Add the Parmesan cheese and mix to combine.
• PLATE/PRESENT
• Add the creamy onions to a serving plate.
• Top with one of the baked pork chops, and maybe a garnish of apples. Enjoy.
• Keep the faith, and keep cooking.