Brined Pork Chops

The easiest way to inject seasoning and moisture into meat is to brine prior to cooking. Its perfect for tenderizing cuts of meat that tends to tough up during cooking such as pork chops. For this recipe, be sure to buy bone-in, thick cut pork chops (bone-in means flavor!). You’ll never think of pork chops the same way after using this method! Recipe modified from food52.

Ingredients

  • 2 cups water

  • 1/3 cup kosher salt

  • 1/4 cup granulated sugar

  • 1 teaspoon black peppercorns

  • 2 sprigs thyme or rosemary

  • 1-2 bay leaves

  • 4 cloves garlic

  • 1 chile de arbol (optional)

  • 4 cups ice cubes

  • 2 pork chops, 1 inch-thick, bone in

  • 1-2 tablespoons olive oil

Preparation

  • Throw all the ingredients (minus the ice cubes and the chops) into a saucepan and cook over medium heat, stirring until the salt and sugar dissolve. Remove from heat and stir in ice cubes.

  • Once brine is totally cool, place chops in a ziplock bag and allow them to brine in the fridge for minimum 2 hours up to about 8 hours. Before cooking, pat them dry and allow them to come to room temp. Do not add additional salt.

  • Heat your skillet to medium high and add 1-2 tablespoons olive oil. When it's sizzling hot, add your pork chops.

  • Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 3-5 minutes. Sear the other side until browned.

  • The easiest way to check if the pork chop is done is to use meat thermometer. When they reach an internal temperature of 135 F degrees they are done.

  • Remove them from the skillet and let them rest on a plate for 10 minutes, during which time they will continue cooking with the residual heat. Cooking time can vary based on the thickness of the pork chops.

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