Grill Pan Meal: Brined Pork Chops and Vegetables

Soaking pork chops in a flavorful salted brine is a secret to make them tender and super moist. This is the easiest way to cook a meal that happens to be one of the tastiest as well. Throw it all on a sheet pan or in this case, a grill pan and throw it into a screaming hot oven.

The brine for the pork:

Pour 2 cups of chicken broth into a one gallon zip lock bag along with 2 tablespoons salt, 2 tablespoons Truvia, 2 tablespoons Bell's Seasoning (or poultry seasoning), 2 tablespoons garlic powder along with 2 Center Cut thick cut Pork Chops. Allow the mixture to brine the chops for an hour or even overnight in the fridge.

Pre heat oven to 400 degrees along with your oiled grill pan.

Prepare your vegetables - 1/2 inch thick slices of tomato and butternut squash, a couple slices of lemon, plus an onion slice and garlic clove. Brush vegetables with olive oil and season with salt and pepper and smoked paprika.

Remove the pork from the brine and dry with paper towels. Arrange on grill pan and roast 8 minutes per side until cooked through but still pink and vegetables are tender.

Fork mash the soft roasted tomato, shallot, garlic and lemon with a tablespoon of olive oil, a bit of fresh herbs, and any pan drippings - this creates a quick pan sauce for the pork and roasted squash. Mmmmmm.