Whenever I plan a trailer camping trip, the first meat I think to bring along is the other white meat. You know – pork. And because pork products come in many forms, for this post, I am only referring to pork chops and pork tenderloin. But why only chops and tenderloin? That’s simple to explain. They are both very easy to cook. Sometimes it takes a little prep work to coach the best out of these cuts, but never very much. But cooking either cut takes a gentle hand. Pork needs to be respected and of utmost importance, it should never be over cooked. (Of course, it can be over cooked, but not if you desire a tender piece of meat.)

For years I couldn’t fix a tender pork chop to save my soul. But then I discovered brining and learned that trichinosis is not the plague it once was, and therefore we no longer need to cook pork to death! So now, every camping trip includes pork chops and pork tenderloin. And both are always very well received with very little effort expended on my part.

Happily, last evening, we feasted on tender and succulent pork chops thanks to this recipe I found on the iwashyoudry.com site. I served the chops with Easy Fried Rice and Garlic Roasted Sugar Snap Peas. (Both recipes soon to be posted.)

So, if you too are a fan of pork chops but can’t stand it when your chops turn out dry and fit only for repairing the soles of your favorite leather boots, give this recipe a try. You will be glad you did.

As always, keep smiling, keep being tolerant of others even if their views differ radically from your own, and most importantly, thank your lucky stars that you were blessed with a mind that can discern fact from fiction. Because there is a lot of fiction being touted these days around the country, and especially in Washington DC. And unfortunately, not everyone was born with a healthy intellect or was taught critical thinking. That level of intelligence or skill is simply not possessed by everyone. So, be kind. Understand that you are just luckier than some.

Peace and love to all.

2 (4 oz. each) 1-inch or thicker boneless pork chops

2 c. warm water

2 tsp. kosher salt

2 tsp. seasoned salt

extra virgin olive oil

1 tsp. granulated garlic

½ tsp. paprika

freshly ground black pepper

Bring the pork chops to room temperature before preparing the brine.  

Place the warm water in a flat glass container that will allow the pork chops to not overlap. Stir in the kosher and seasoned salt until they are both dissolved. Place the pork chops in the salt water, making sure the chops are completely covered. (Add additional water if necessary). Let the pork chops sit in the water at room temperature for 30 to 45 minutes, or place in your fridge for up to 24 hours. (I brined and refrigerated our chops for 7 hours. They were perfect.)  

Line a baking sheet with foil or parchment paper.

Remove pork chops from salt water and pat dry with paper towels, making sure all moisture is removed. Drizzle both sides of pork chops with a bit of olive oil, then season both sides with the granulated garlic, paprika, and black pepper.  

Bake in a pre-heated 425-defree oven for about 8 minutes or until the internal temperature reaches about 143-degrees. Remove from oven and cover loosely with foil for 5 minutes before serving.