Braised Pork Cutlets with Sage

Ingredients:

• 1/4 cup sugar
• 4 natural pork chops on the bone (200 g each), trim off excess fat
• 1/4 cup flour
• 2 tbsp. l. olive oil
• 3 large sprigs of sage
• 3 cloves garlic, crushed
• 1 lemon (cut into 6 wedges and halved)
• 4 whole pickled pepperoncini peppers, patted dry
• 1.5 cups grape tomatoes
• 1 cup lightly salted chicken broth
• 2 cups prepared couscous, for serving
• 1 tbsp chopped fresh parsley

Preparation:

1. In a shallow bowl, combine sugar with 1/4 cup salt; add 3 cups water. Prick the pork with a fork, then place it in the brine and soak for 10 minutes. Remove the pork and pat dry with paper towels.
2. Place flour on a plate. Season the pork with pepper, then coat it in flour. Heat olive oil in a large cast-iron skillet over medium-high heat; add the pork and cook, without stirring, until golden brown on the bottom, 5 minutes. Add sage to the skillet; turn the pork chops over so they rest on top of the sage.
3. Scatter the garlic, lemon slices, and pepperoncini around the pork. Cook, undisturbed, until golden brown on the other side, about 5 more minutes.
4. Add the tomatoes, chicken broth, and 1/2 cup water to the pan and reduce the heat to medium-low. Cook over low heat, turning the pork once, until the liquid has reduced by half and the meat is tender, about 15 minutes. Serve with couscous and sprinkle with parsley.