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Brined Pork Chop sizzling in a pan

Pan-Roasted Brined Pork Chops

Make sure you give yourself time as the chops need to be brined ahead - but you can do this overnight, which makes it easy.

Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 8 hours 30 minutes
Makes: 2 Servings
Calories: 495 kcal
Author: Dédé Wilson

Ingredients:

  • 6 cups (1.4 L) water, divided
  • 1/4 cup (50 g) sugar
  • 3 tablespoons kosher salt
  • 1/2 teaspoon whole peppercorns
  • 1/2 teaspoon dried thyme or 3 medium sprigs
  • 1, 2-inch (5 cm) thick rib chop (it should have 2 rib bones and weigh about 1 1/4 pounds)
  • 2 tablespoons Garlic-Infused Oil, made with olive oil or purchased equivalent
  • 2 tablespoons unsalted butter

Preparation:

  1. Combine 2 cups (480 ml) of water, sugar, salt and thyme in a small saucepan and stir to combine. Bring to a boil over medium heat and cook until sugar is dissolved. Pour into a non-reactive mixing bowl and add remaining 4 cups of cold water. Chill until cool. Submerge chop in brine mixture, cover, and refrigerate for at least 8 hours or overnight.
  2. Position rack in middle of oven. Preheat oven to 450°F/230°C. Have a heatproof plate ready and set aside. Remove chops from brine, discard liquid and pat chop very dry on all sides.
  3. Heat garlic oil in a heavy ovenproof pan, such as a cast iron, over medium-high heat until shimmering. Add chop and cook for about 3 to 4 minutes or until well browned on the bottom. Flip chop over and cook for another 3 to 4 minutes. Cook until a both sides are very well browned and caramelized; the pork will not be cooked through at this point.
  4. Transfer pan to oven and roast for about 10 minutes or until an instant read thermometer registers 135°F/58°C. Drain any excess fat from pan, holding chop in place as you tip pan to remove grease. Place pan back on stovetop over medium heat and add butter. Cook until butter is foamy and move chop around so that the butter is underneath it as well as around it. Cook until butter browns, basting chop once or twice, about 2 minutes more of cooking.
  5. Remove chop from pan and keep warm on reserved plate loosely covered with foil. Allow it to rest for 5 minutes for juices to distribute. Slice the meat off of the bone and serve with your choice of sides.

Notes:

Tips

  • One of the most important parts of this recipe is to buy the appropriate thickness of chops, so follow the recommendations for best results.
Nutrition Facts
Pan-Roasted Brined Pork Chops
Amount Per Serving
Calories 495 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 1g5%
Sodium 10501mg438%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 30g33%
Protein 9g18%
Calcium 28mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.