Mole Brined Pork Chop

You are going to want to make this pork chop time and time again

Ingredients: 

2 tbsp mole negro starter

2 cups water

2 tbsp salt

⅛ tsp black peppercorn

1 tbsp dark brown sugar

1 bone-in pork chop (or boneless)

Method:

1. Add mole starter, water, salt, pepper, and sugar to a sauce pot. Set the pot on medium heat and allow the salt, sugar, and mole to dissolve. Once dissolved, cool down immediately.
2. Once cooled. Place the brine and the pork chop into a sealable bag and allow to marinate for 18-24 hours.
3. Remove the pork from brine and wash under cold running water, then pat dry with a paper towel. 
4. Cool the chop until it reaches an internal temperature of 145 degrees. Rest of 5-10 minutes then serve immediately.