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pork essentials: loin chops w/balsamic reduction

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

This is a quick, tasty recipe... That is if you do not count the time in the brine solution. Allow one boneless pork loin chop per hungry houseguest, plus about 1/2 cup of cooked rice. And here is a timesaver tip: You can pre-brine things like pork, and then freeze it. Take it out of the freezer, defrost, and you are ready to go. So, you ready… Let’s get into the kitchen.

yield 2 serving(s)
prep time 3 Hr
cook time 20 Min
method Bake

Ingredients For pork essentials: loin chops w/balsamic reduction

  • PLAN/PURCHASE
  • 2 md
    boneless pork loin chops, about 1-inch (2.5cm) thick
  • BRINE SOLUTION
  • 2 c
    cold water
  • 2 c
    cold apple cider
  • 1/4 c
    maple syrup
  • 3 Tbsp
    salt, kosher variety
  • 2 Tbsp
    frank’s hot sauce
  • THE ASSEMBLY
  • 1 c
    panko breadcrumbs
  • 2 Tbsp
    parmesan cheese, freshly grated
  • 2 Tbsp
    pecorino romano, freshly grated
  • 1 tsp
    sage, minced
  • 1/2 tsp
    black pepper
  • 1 pinch
    salt, kosher variety
  • 1 lg
    egg
  • ADDITIONAL ITEMS
  • long-grained white rice
  • balsamic, reduction, for garnish
  • freshly chopped flat-leaf parsley, for garnish

How To Make pork essentials: loin chops w/balsamic reduction

  • 1
    PREP/PREPARE
  • 2
    Gather your Ingredients (mise en place).
  • 3
    THE BRINE
  • 4
    Whisk all the ingredients for the brine in a medium-sized non-reactive bow, until completely dissolved.
  • 5
    Add the pork loin chops, and allow to rest in the fridge for 2 – 3 hours.
  • 6
    Chef’s Note: Make sure the brine solution is cold before adding the pork.
  • 7
    THE ASSEMBLY
  • 8
    Place a rack in the middle position, and preheat the oven to 375f (190c).
  • 9
    Add the panko breadcrumbs, two cheeses, sage, black pepper, and salt together in small tray or pie dish. Then, whisk together the egg with a small bit of water, and add to a second tray.
  • 10
    Remove the pork loins from the brine (discard the brine), place into the egg mixture, and thoroughly coat.
  • 11
    Shake off the excess egg, and completely coat in the panko mixture.
  • 12
    Add the pork loin chops to a parchment-lined baking sheet, fitted with a rack, and allow to rest for 10 minutes.
  • 13
    Bake in the preheated oven until the pork is cooked, and the crust is a golden brown, about 18 – 22 minutes, depending on the thickness of the chops.
  • 14
    PLATE/PRESENT
  • 15
    Thickly slice each pork loin chop, lay on a bed of steaming rice, drizzle with some balsamic reduction and sprinkle with some chopped parsley (if using). Enjoy.
  • 16
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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