ROSEMARY PANKO PORK CHOPS

Place all of the brine ingredients, except for the ice, in a large saucepan and bring to a boil.  Stir to dissolve the salt and sugar.  Remove from heat and add the ice, stirring until it melts and the brine is cold.

Place the chops in a large ziplock bag and pour the cold brine over them.  Refrigerate for 4-6 hours.  Bring the chops to room temperature in the brine 1 hour before you cook them.

Remove the chops from the brine and pat them dry with paper towels.

Create a breading station.  Beat the eggs in a pie plate or shallow baking dish.  In another dish, combine the panko and rosemary.

Heat the olive oil in a large skillet over medium high heat.  Dip the chops in the egg and then press them firmly in the rosemary panko to fully coat on both sides.  Place them in the hot oil and cook on the first side until crispy and golden brown, about 4-5 minutes.  Flip and cook for 3-4 minutes on the second side until golden brown and just cooked through (140-145 degrees in the center).  You may want to cook these in batches – do not crowd the pan so they can cook evenly.  You can keep the first batch warm in a 300 degree oven.

Serve hot over mashed potatoes, rice, or this delicious bean and mushroom ragout!  Leftovers are also really yummy cold for breakfast – just sayin’!!