Brined pork chops with homemade BBQ sauce ブラインドポークチョップとBBQソース

I usually do not get pork chops but, one day during the Covid19 pandemic, I could not find any other cuts of pork, so I ended up with fairly thin bone-in pork chops. After some thought about how to cook it, I decided to brine the pork (although we are not a true believer in brining). After brining I cooked the pork in a frying pan. My wife made her BBQ sauce to go with it. We served cooked baby red potatoes and sautéed green beans on the side; a classic American meat-and-potato affair.

Ingredients

Three bone-in pork chops (what I got was thin -1/2 inch-probably thick chops would be better).

For brine
2 cup water
1/3 cup Kosher salt
1/4 cup sugar
2 sprigs of rosemary, leaves removed and finely chopped
2 cloves of garlic, finely chopped

Mix the above ingredients in a pan, boil to dissolve the sugar and salt and let it cool down to room temperature.

For BBQ sauce (my wife made this)
2 medium onions coarsely diced, sautéed in olive oil until soft and caramelized (15-20 minutes).
1 cup of ketchup, added to the pan and cooked,  until the sugar in the ketchup is caramelized (the color will change from red to more dull brownish color).
 2 tbs  rice vinegar plus 1/2 cup water (or chicken broth),
1/4 cup lemon juice,
1/2 tsp paprika powder,
1 tbs Worcestershire sauce,
1/2 tsp salt,
2 tbs brown sugar
1 tbs mustard

Mix the above ingredients and simmer for about 20 minutes.

I brined the pork for 5 hours in the  refrigerator. Just  before cooking, I took them out of the fridge, rinsed and patted them dry. Using olive oil and butter, I cooked the pork chops few minutes on each side. At the end I added some of the BBQ sauce to the pan and continued to sauté for a few more minutes until the sauce covered the meat.

I think the chops were too thin to make good brined pork chops. The sauce was good but the chops were just so so. Later we cooked the leftover cooked pork chops with chicken drumsticks in the BBQ sauce in the oven in a covered casserole dish for about 1 hour or until the meat was tender. I then removed the meat from bone and hand shredded it to make something like pulled chicken and pork.

This preparation was pretty good. The tang of the BBQ sauce permeated the meat and the meat was very tender. This is probably how we would prepare pork chops in the future.