Caramelized Onion Smothered Pork Chops

Brine the chops: Combine the water, 1/4 cup kosher salt, and 1/4 cup brown sugar in a medium saucepan over low heat, stirring to dissolve the salt and sugar. When the salt and sugar are dissolved, take the saucepan off the heat and add the rosemary sprig and iced water. Keep stirring until the brine is completely cooled down.

Put the pork chops in a large zip-top plastic bag, and pour in the brine. Squeeze the air out of the plastic bag and seal tightly. Lay the bag in a baking dish and refrigerate 4 hours and up to 8 hours.

One hour before cooking, take the pork chops out of the refrigerator, drain and discard the brine and rosemary sprig. Pat the pork chops dry and cover loosely with paper towels.

Make the caramelized onions: Melt the butter and 1 teaspoon of olive oil in a large sauté pan over medium-high heat. Add the onions and sprinkle with 1 tablespoon brown sugar, about 1 teaspoon kosher salt, and several good grinds of fresh pepper. Cover with a lid for 10 minutes.

Remove the lid and stir the onions. Sauté for another 15 or 20 minutes, stirring the onions occasionally and watching that they don't burn, turning down the heat if they are browning too quickly. When the onions have caramelized to your liking, take the pan off the heat.

Preheat oven to 400 F. Lightly season the pork chops with kosher salt and freshly ground pepper, then sprinkle the minced rosemary over both sides of all the chops, pressing down lightly to adhere the rosemary to the pork.

Heat the 1 tablespoon of olive oil in an ovenproof skillet over medium-high heat until the oil shimmers. Brown the pork chops on both sides, 2 minutes per side. Cover the pork chops with the caramelized onions, then put the skillet into the oven.

Bake the chops 15 minutes until their internal temperature reaches 138 F on an instant-read thermometer. Remove the skillet from the oven, and let the chops rest 5 minutes before serving.