One of the currently most popular dinner entrees is the pork chop. It's done in a way that most people wouldn't bother with for dinner at home, unless it was dinner party fare, with flavors that rise above the typical restaurant offering.
Of course Kevin starts with the whole pork loin, favoring the VanDerRose brand that he can get from Fell's Point Meat via United Shellfish. He breaks down the loin, cuts the chops and brines them in a savory sugar/salt/water blend overnight.
They come out of the brine and go on a rack to dry a bit before being wrapped individually.
This is the chop Kevin wanted for his own.
The finished plate - placed on a bed of stir-fried rice noodle cakes, sweet potatoes, a little broccoli, shiitake mushrooms, and spiced with Asian inspired flavors including ginger and fermented black beans. It is delicious.