-Brine/Sear/Bake-

For the brine:

3 c. water

3 T. sea salt

2 cloves garlic, crushed

¼ c. apple cider vinegar

1 t. crushed red pepper

2” fresh ginger, thinly sliced

2 T. honey

Combine all brine ingredients and boil for 3 minutes, set aside to cool to room temperature. Put in the pork chops (we used two of our extra thick cut), and let brine in refrigerator for an hour, or up to 4 hours.

Preheat oven to 350*.

Add 3 T. ghee (clarified butter, or you can use regular butter as well), to a cast iron skillet. Remove the pork chops from the brine mixture and pat dry with paper towels, season with salt and pepper on both sides.

Add the pork chops to the pan and sear for 3-4 minutes per side. Place the entire cast iron skillet in oven for half hour, depending on thickness (approximate- use meat thermometer, temp must reach 145* in the center of the chops.

Towards end of baking time, place the brine in a saucepan and add a can of sliced peaches with syrup. Boil for 15 minutes. Remove pork chops from oven and drizzle with the brine/sauce. Using a slotted spoon, remove the peaches and serve with the pork chops!