A 1-inch-thick rib pork chop is big enough to take a commanding spot on the plate but not so big as to overwhelm it, or turn into a belly-bomb once consumed. Although you don't have to brine the chops, this brine works quickly and it's worth it for the juiciness and flavor it imparts to the meat. And nothing telegraphs summer and celebrations like peaches. Their fruity tang, along with the colorful strips of red onion, helps deliver porcine satisfaction. You need nothing more than some steamed green beans or sugar snap peas and a big green salad.
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|Serving Size: 1 Serving (535g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 133 (50%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 77.1mg||24 %|
|Sodium 28103.3mg||969 %|
|Potassium 457.9mg||12 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 4.6g|
|Protein 27g||39 %|
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Calories per serving: 265
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