Serves 4


6 cups water

3/4 cup kosher salt

3/4 cup sugar

1 Tablespoon whole peppercorns

2 dried bay leaves


4 1-inch pork chops

1 cup flour

2 eggs, beaten

2 cups panko breadcrumbs

1/4 cup canola or grapeseed oil

Mango Chutney (optional)


In a large pot, bring water to a boil and add 1 cup salt, sugar, peppercorns and bay leaves. Let simmer until sugar and salt are dissolved, about 5 minutes. Remove from heat and let cool completely. Place pork chops in a bowl or deep dish and cover completely with brine for 1/2 hour. Drain and pat dry.

Preheat oven to 400 degrees. Place flour, eggs and panko in separate shallow dishes. Working one at a time, dredge the pork chops through flour, making sure to coat both sides and shake to remove excess. Then dredge through eggs, again coating completely and letting excess drip off, then through panko. Place panko -coated chops on a plate and repeat process with remaining chops.

Heat oil in a large pan over medium heat. When oil is hot, fry chops on both sides until golden and crisp, about 2-3 minutes per side. Transfer to a broiling rack or foil lined baking sheet and roast in oven for 7-9 minutes or until cooked through.

Serve with mango chutney on the side for added flavor.