Pork Chops, asparagus and potato cakes

Pork Chops

Ingredients

• 4 1 inch thick Pork loin chops
• 2 tablespoons  brown sug
• 2 tablespoons salts
• 4 cups water
• 1 large clove garlic
• 1 tablespoon vegetable oil 
• 1 large Onion, chopped
• 2 cloves  galric, minced
• 5 or 6 brown mushrooms, sliced
• 4 slices fresh pineapple

• 1 cup white wint (vermough)

• 2 tablespoons honey 

• 1 tablespoon whole grain mustard     

Instructions

In a gallon size sealable freezer bag, add the sugar, salt, garlic and water. Seal the bag and swish it around to dissolve the sugar and salt. Add the pork, press out as much air as you can, then seal the bag. Let this sit in the refrigerator for at least 4 hours, or preferably overnight.

Remove the pork chops from the brine and use paper towels to remove as much moisture from the surface of the pork chops as you can. If there's water on the surface of the pork chops, they will not brown. 

Add the oil to the pan and heat over medium high heat. Place the pork chops in the pan while the pan is still cold. Because the pork chops are brined with sugar, they'll burn before they cook through if you put them into a hot pan. 

Fry the pork chops undisturbed until they are golden brown on one side and have gone from pink to beige about halfway up the sides.

Flip the pork chops over and fry the second side until well browned and an instant read thermometer reads 141 degrees F (60.5 C). Transfer them to a plate and let them rest. 

Drain the excess oil out of the pan, and then add the  mushrooms, onions and garlic. Sauté until the onions are soft.  Add pineapple chunks

Add the wine, honey and mustard and then turn up the heat to boil off the alcohol and thicken

the glaze.

When the glaze is nice and thick, add the pork chops back to the pan and flip them over repeatedly to coat them with the glaze. Once there is no liquid left in the pan, the pork chops are done. Top with the caramelized onions .

POTATO CAKES

-4 gold potatoes, peeled and shredded, soaked in a bowl of salty water, or frozen store bought hash brown

2 finely chopped green onions or your favorite herbs 

fresh grated nutmeg

salt, pepper to taste, be careful with the salt because we have soaked potato in salty water

1 big egG

1 cup of plain breadcrumbs

- Drain shredded potatoes, squeeze with paper towel if needed

- combine all the ingredients

- heat nonstick pan, add 1/2 inch of oil

- carefully spoon potato batter in the pan, one after another

- cook about 5 minute or until it turns brown, flip over and cook for another 5 minuteS

ASPARAGUS

Steam 5 minutes, pour Alfredo sauce over, keep warm in 200º oven until ready to serve.