How Brining and a Double-Caramelized Ketchup Glaze Transform Bland Pork Chops Into Something Worth Eating

Brian Lagerstrom breaks down why most pork chops disappoint and how to fix it — starting with a simple salt-sugar brine, then pan-searing over medium heat to properly render the fat, and finishing with a deeply caramelized honey-ketchup glaze using a classic double-reduction technique. Paired with dry-toasted cheddar and parmesan grits made with chicken stock, this is a complete weeknight dinner that punches well above its weight.