Super super stoked to share this guest post and recipe from a great friend of mine, Amy Densmore of www.paleocupboard.com Amy is a full time Mom, Director for a corporation here in San Diego, and, still somehow balances time to come up with amazing dishes like this! Not to mention, her photography skills are getting ridiculous! I had the opportunity to meet Amy last year at the Underground Wellness Mastermind and we have been friends ever since. I'm very fortunate for everything she has done for me, as well as contributing this delicious Pork Chop recipe! From Amy: Austin is full of great people, fantastic music, and amazing places to eat. If you're a foodie like I am then Austin should be on or near the top of your "must visit" list. One of the restaurants I had the pleasure of eating at during my last trip there was 24 Diner. This place isn't a hole-in-the-wall greasy diner that serves you meatloaf and slop. They serve local and organic food, and it's much closer to "fine dining with a fun twist" than traditional diner. This recipe was inspired by an amazing pork chop they have on their menu, which was one of the best pork chops I have ever had. It was one of those moments when you take your first bite and think "Woah... I think I'm in love...". Yes, it was that good, and I knew I needed more of it in my life. You will notice that this recipe calls for bringing the pork chops before cooking. Bringing lean cuts like pork chops is a great way to make sure you have juicy, moist meat. The salt in the brine allows the pork chops to absorb and hold more moisture, and also makes the meat more tender. Many people want to skip this step, but it is critical for ensuring you have the best tasting chop possible, so resist the urge to bounce over the brine! OK enough nerding-out, let's get to the recipe!