Brined Pork Chops
Brined Pork Chops
Ingredients
For the Brine
- 4 cups water
- 1/4 cup kosher salt
- 2 tablespoons granulated sugar
- 1 teaspoon black peppercorns
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon fennel seeds
For the Pork Chops
- 4 pork chops, thick-cut, bone-in or boneless
- 1 teaspoon salt, or as needed, for seasoning
- 1/2 teaspoon black pepper, freshly ground, or as needed, for seasoning
For Basting
- 2 tablespoons butter
- 3 cloves garlic, smashed
- 2 sprigs thyme
Instructions
- 1
In a medium pot, combine the water, kosher salt, granulated sugar, black peppercorns, 2 sprigs fresh rosemary, 2 sprigs fresh thyme, bay leaves, and fennel seeds for the brine.
⏱️ 2 min
- 2
Bring the brine mixture to a boil over medium-high heat, stirring occasionally to dissolve the salt and sugar. Once boiling, remove from heat and let it cool completely to room temperature. This can take 30-60 minutes, or you can speed it up by placing the pot in an ice bath.
⏱️ 60 min
- 3
Once the brine is completely cool, place the pork chops in a non-reactive container (such as a glass dish or a large zip-top bag). Pour the cooled brine over the pork chops, ensuring they are fully submerged. Brine the pork chops in the refrigerator for a minimum of 30 minutes and up to 4 hours. Do not brine for longer than 4 hours, as they can become too salty.
⏱️ 240 min
- 4
Remove the pork chops from the brine and discard the brine. Pat the pork chops completely dry on all sides with paper towels. This step is crucial for achieving a good sear.
⏱️ 3 min
- 5
Season the dried pork chops generously with salt and freshly ground black pepper on both sides. Remember that the brine adds salt, so adjust your seasoning accordingly.
⏱️ 2 min
- 6
Heat a heavy-bottomed skillet (cast iron works best) over medium-high heat until it's very hot. Add a small amount of high-smoke point oil (like avocado or grapeseed oil) if desired, but the butter for basting will be added later.
⏱️ 2 min
- 7
Carefully place the seasoned pork chops in the hot skillet. Sear for 3 to 4 minutes per side, until a deep golden-brown crust forms.
⏱️ 8 min
- 8
Reduce the heat to medium-low. Add the butter, smashed garlic cloves, and 2 sprigs of fresh thyme to the pan. Tilt the pan slightly and, using a spoon, continuously baste the pork chops with the melted butter and aromatics. Continue cooking and basting until the internal temperature of the pork chops reaches between 130°F and 135°F when measured with an instant-read thermometer.
⏱️ 5 min
- 9
Remove the pork chops from the pan and transfer them to a cutting board or plate. Let them rest for 5 minutes. The internal temperature will continue to rise during this resting period, reaching a perfect 140-145°F.
⏱️ 5 min
- 10
Slice the rested pork chops against the grain and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Brined Pork Chops
For the Brine
- 4 cups water
- 1/4 cup kosher salt
- 2 tablespoons granulated sugar
- 1 teaspoon black peppercorns
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon fennel seeds
For the Pork Chops
- 4 pork chops, thick-cut, bone-in or boneless
- 1 teaspoon salt, or as needed, for seasoning
- 1/2 teaspoon black pepper, freshly ground, or as needed, for seasoning
For Basting
- 2 tablespoons butter
- 3 cloves garlic, smashed
- 2 sprigs thyme
Instructions
- 1
In a medium pot, combine the water, kosher salt, granulated sugar, black peppercorns, 2 sprigs fresh rosemary, 2 sprigs fresh thyme, bay leaves, and fennel seeds for the brine.
⏱️ 2 min - 2
Bring the brine mixture to a boil over medium-high heat, stirring occasionally to dissolve the salt and sugar. Once boiling, remove from heat and let it cool completely to room temperature. This can take 30-60 minutes, or you can speed it up by placing the pot in an ice bath.
⏱️ 60 min - 3
Once the brine is completely cool, place the pork chops in a non-reactive container (such as a glass dish or a large zip-top bag). Pour the cooled brine over the pork chops, ensuring they are fully submerged. Brine the pork chops in the refrigerator for a minimum of 30 minutes and up to 4 hours. Do not brine for longer than 4 hours, as they can become too salty.
⏱️ 240 min - 4
Remove the pork chops from the brine and discard the brine. Pat the pork chops completely dry on all sides with paper towels. This step is crucial for achieving a good sear.
⏱️ 3 min - 5
Season the dried pork chops generously with salt and freshly ground black pepper on both sides. Remember that the brine adds salt, so adjust your seasoning accordingly.
⏱️ 2 min - 6
Heat a heavy-bottomed skillet (cast iron works best) over medium-high heat until it's very hot. Add a small amount of high-smoke point oil (like avocado or grapeseed oil) if desired, but the butter for basting will be added later.
⏱️ 2 min - 7
Carefully place the seasoned pork chops in the hot skillet. Sear for 3 to 4 minutes per side, until a deep golden-brown crust forms.
⏱️ 8 min - 8
Reduce the heat to medium-low. Add the butter, smashed garlic cloves, and 2 sprigs of fresh thyme to the pan. Tilt the pan slightly and, using a spoon, continuously baste the pork chops with the melted butter and aromatics. Continue cooking and basting until the internal temperature of the pork chops reaches between 130°F and 135°F when measured with an instant-read thermometer.
⏱️ 5 min - 9
Remove the pork chops from the pan and transfer them to a cutting board or plate. Let them rest for 5 minutes. The internal temperature will continue to rise during this resting period, reaching a perfect 140-145°F.
⏱️ 5 min - 10
Slice the rested pork chops against the grain and serve immediately.
⏱️ 1 min