This period of transition has made us crave some comfort food. The other night we decided to bake some pork chops from the farmers market visit. These were some beautiful thick center cut pork chops. We were pleased to have picked up some Sauerkraut with cauliflower from Damin Farms. This last week I picked up the most basic variety of sauerkraut hoping that the entire family would enjoy it, but this next week I think I'll go for a spicy version for Mama and Dada.
|Slices of baked pork chops served with cabbage and cauliflower sauerkraut and sides of carrots and garlicky greens (an early summer staple).|
Baked Pork Chops inspired by The Kitchn
2 large thick cut pork chops
3 T sea salt
3 cups water
7 seed mix (optional)
Spring onions and garlic
Preheat oven to 425.
Mix the salt and water until the salt dissolves. Add the pork chops and let sit 30 minutes to 4 hours. Place an oven proof skillet in the oven to heat. Once it is hot, remove and add the chops and sprinkle with salt and seed mix (optional). Add the onions and garlic to the pan. Return to the oven an cook for 15 minutes. Flip the chops and reduce the heat to 325 degrees. Cook for an additional 20 minutes or until the chops are cooked through.