Natural pork cutlets for breakfast

Ingredients:

• 1/4 cup apple cider vinegar
• 1/4 cup firmly packed light brown sugar
• 2 cloves garlic, crushed
• 1 teaspoon dried sage
• 1/8 tsp cayenne pepper
• 6 natural pork chops on the bone (2.5 cm thick; approximately 1.2 kg)
• 2 tbsp. l. olive oil
• 1 tbsp flour
• 1 cup lightly salted chicken broth
• 1/4 cup whole milk
• 2 tbsp chopped fresh parsley

Preparation:

1. Brine the pork cutlets the night before.:
   
   In a large bowl, combine 3 cups hot water, vinegar, brown sugar, 1/4 cup salt, garlic, sage, and cayenne pepper, stirring until the sugar and salt dissolve; let cool to room temperature. Submerge the pork chops in the brine, cover, and refrigerate overnight.
2. Remove the pork from the brine and pat dry. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add half of the pork chops and cook until browned, 3-5 minutes per side (reduce heat if necessary). Transfer to a plate and brown the remaining pork chops in 1 tablespoon of olive oil in the same manner; remove to a plate.
3. Whisk the flour into the remaining fat in the skillet and cook, stirring with a wooden spoon, until light golden brown, about 45 seconds. Add the chicken broth and scrape up any browned bits from the bottom of the skillet; then whisk and cook, stirring, until the sauce begins to thicken, about 2 minutes. Add the milk, parsley, 1/2 teaspoon salt, and black pepper to taste and simmer for 1 minute. Return the patties to the skillet along with their juices and heat through for about 2 minutes.