Simply Perfect Pork Chops

by Sarah Nunes July 07, 2016

Ingredients ​ Optional Brine: 3 cups cold water, divided 3 tablespoons coarse kosher salt Optional flavorings: 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf For the pork chops​: ​2 to 4 pork chops —bone in Olive oil Salt Pepper Instructions: Brine the pork chops (optional): Bring 1 cup of water to a boil, add ​all other ingredients. Stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. ​Place pork chops in a dish and add brine. The brine should cover the chops. Cover and refrigerate for ​30 minutes to​​ 4 hours​. ​Preheat oven to 400°F​:​ Place ​a cast iron skillet in the oven to preheat as well​. Season the pork chops: Remove the chops from the brin​e​. Pat dry with paper towels. Rub both sides with olive oil​ and sprinkle with salt and pepper. Set the chops aside to warm while the oven ​is heating​.​ Sear the pork chops: ​Remove the hot pan from the oven and put it on ​medium-high heat. Sear pork chops on both sides; ​app. ​3 minutes​ on each side or until the chops are golden brown. Transfer the skillet ​and chops ​to the oven.​ ​Roast the chops until cooked through: Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops​.​ Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). ​Let rest for 5 minutes before serving. Recipe adapted from: E. Christensen,

Sarah Nunes
Sarah Nunes


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