Directions

• Transfer the chops to a storage container or heavy freezer bag. Mix the water with salt and sugar. You want it to be more on the salty side than the sweet, so adjust the seasoning before pouring over the pork. Seal and chill for 24 hours.
• After 24 hours, drain off all of the liquid from pork and pat dry with paper towels, set aside. In a shallow dish, add the cornstarch, pepper and garlic powder. I don’t usually add any more salt because the pork will be seasoned from the brine.
• Preheat Oven to 200 degrees F. In a large skillet, preheat 1/4 cup of olive oil to medium heat for 3 to 4 minutes. Dredge the pork chops with cornstarch. Pan fry in preheated oil for about 3 to 4 minutes per side or until golden. If oil runs low, you may have to add a little more as you fry the chops. Transfer to low temperature oven to keep warm.
• Pour any oil out of skillet and wipe down with paper towels. Add 4 tablespoons of olive oil and heat to medium/low heat. Add the mushrooms and onions and cook for 10 minutes or until the vegetables are soft. Add the garlic, red pepper flakes, butter, white wine, parsley, zest and juice of lemon. Stir well to combine, season with salt and pepper and cook for 5 minutes. Mix the cornstarch and water to make a slurry, mix it into the sauce and cook just until thickened. Divide the mushroom sauce over pork chops and serve right away.