Pan-Fried Pork Chops with Button Mushrooms Recipe

Make the brine for the pork chops: In a bowl, combine water, salt, sugar, rosemary, garlic, and bay leaf. Mix until sugar and salt dissolve. Once the brine is at room temperature, place the pork chops inside the bowl and let sit in the refrigerator for at least 1 hour. 

Remove the pork chops from the brine and pat dry. Heat oil in a large saute pan over medium-high heat. Carefully place the pork chops into the pan, and cook for about 5 to 7 minutes per side. Set aside. 

In the same pan, add butter. Saute onions until translucent. Add mushrooms and cook for another 3 to 5 minutes. Season with salt and pepper, to taste. Remove from heat and serve with pork chops.