Preparation time: 20 minutes
Cook time: 30 minutes
Courtesy Chef Tryg Siverson (Co-Founder, Feel Good Foods)
For the brine:
1 1/2 quarts cold water
1/2 cup salt
1/3 cup sugar
1 teaspoon red pepper chili flakes
4 cloves garlic, smashed
4 bay leaves
2 bone-in pork loin chops
For the pork:
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon red pepper chili flakes
1 teaspoon mustard powder
2 tablespoons canola oil
For the vegetables:
1/4 cup extra virgin olive oil
1 tablespoon mustard
1 tablespoon cider vinegar
1/8 teaspoon chili flakes
1 tablespoon tarragon, chopped
1 tablespoon thyme, chopped
1 apple, peeled and cut into 1/2- inch slices
1 medium- sized fennel bulb, cut lengthwise and into 3/4-inch pieces
For the brine: Combine 1 1/2 quarts of cold water, 1/2 cup salt, 1/3 cup sugar, 1 teaspoon red pepper chili flakes, 4 cloves of garlic and 4 bay leaves in a container. Submerge the pork chops in the liquid and refrigerate 4- to 24 hours. Pat the pork chops dry and discard the brining liquid after use.
Preheat oven to 450 degrees F.
Season the pork on both sides with 1 tablespoon of salt, 1 teaspoon of black pepper, 1/2 teaspoon of chili flakes and 1 teaspoon of mustard powder.
Toss fennel, parsnips, apples, 1 tablespoon tarragon, 1/8 teaspoon chili flakes, 1 tablespoon cider vinegar, 3 tablespoons garlic, 1 tablespoon mustard and 1/4 cup extra virgin olive oil in a bowl until ingredients are fully incorporated.
Place cast iron skillet or heavy pan over high heat until smoking hot. Add 2 tablespoons of canola oil and place pork in skillet and cook on each side for 3 minutes. Place pork on a plate and set aside.
Add vegetable mixture to the skillet and transfer to the oven, roast for 15 minutes. Add pork chops back to the skillet and continue to roast in the oven for another 10 minutes.
Let pork chops rest for 5- to 10 minutes before serving.