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 brine. 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, www.thekitchn.com/
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Sarah Nunes
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