BRINED "MINUTE" CHOP

This small, thin rib chop is ideal for a quick meal, whether it's breakfast, lunch or dinner.  They are an exception to our LOW & SLOW rule for cooking Iberico chops.  We designed them for cooking fast in a hot skillet.  Season with pepper or your favorite seasoning. (No salt needed, since they're already brined.)  We like to drizzle or dredge with flour to add some crust.  Sear in a hot skillet with cooking oil.  We think they're best with a little pink in the center.  They cook fast, so be careful that you don't overcook.