2 pork chops
2 bay leaves
saffron
habanero sauce
garlic powder
ground thyme
1 tsp. olive oil
1 cup water
mozzarella cheese
1 Ziploc bag

In the Ziploc bag; mix the water, olive oil, a dash of garlic powder, a dash of ground thyme, a few drops of habanero sauce, a few strings of saffron, and bay leaves together to form the brine/marinade. Once mixed, place the pork chops in the bag and shake to coat the pork chops with the mixture. Let sit in the refrigerator for about 5 minutes.

Using an appropriately sized shallow pan, pour the contents of the bag into the pan and cook over medium heat. Flip the pork chops occasionally to ensure consistent cooking. Stir several times.

When the meat has almost finished cooking use a fork to push most of the liquid from the top of the pork chop. Cover with mozzarella cheese, increase the heat to medium-high and cover. When the mozzarella has finished melting, the pork chops are ready to be served.

Submitted by: Alan Redding