Boil 2 cups of water with the salt and sugar until desolved. Add the other 2 cups of water with the next 4 spices. Add the pork chops once the brine has cooled down. Refrigerate for at least 12 hours but not more than 24.
Preheat oven to 400 degrees.
Remove the pork chops from the brine and rinse under cold water. Pat dry with a paper towel.
Brush both sides of the pork chops with olive oil then coat with the Panko bread crumbs.
Bake for 10 minutes, then drop the temperature to 325 degrees and bake an additional 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (337g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 162 (41%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 137.3mg||42 %|
|Sodium 1931.3mg||67 %|
|Potassium 718mg||19 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 14.1g|
|Protein 41.4g||59 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 395
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