4-8pork chopsI prefer bone-in, but any kind will work
For the Glaze:
3scallionspale and white parts only, chopped
4tablespoonsunsalted butteromit for dairy-free
.125tspsalt & pepper to taste
To make the brine:
In a small saucepan, combine the salt, sugar, rosemary, bay leaves, and 4 cups of water. Stir until the salt and sugar are completely dissolved.
Pour the liquid into a bowl and add the remaining cup of cold water and the ice. Stir until the ice dissolves and the liquid is chilled. Add the pork chops, cover and refrigerate for 3-8 hours. Longer than 8 hours may make the meat overly salty.
For the glaze:
Combine the balsamic vinegar, honey, garlic, scallions, and rosemary in a small saucepan. Bring to a boil over medium-high heat, stir until the honey is dissolved.
Reduce to a simmer and cook for 8-10 minutes until slightly reduced and thick. Whisk in the butter and season with salt and pepper.
To cook the pork:
Remove the pork from the brine and rinse with cold water. Pat the pork dry and season with pepper. Do not salt it. In a skillet, heat some oil over medium-high heat. When the oil is hot, add the pork and cook on each side for 4-5 minutes or until cooked through. Larger chops will take longer than thinner ones.
Transfer the cooked pork chops to a platter and drizzle with the glaze. Enjoy!
*Be sure to find a brand of balsamic vinegar with no added caramel color. Caramel color can sometimes contain gluten.