Pork chops were never at the top of my “favorites” list. I imagine that’s because when I was a little girl (many, many years ago), folks cooked the chops so long they resembled hockey pucks, because they were afraid of getting infected with tapeworms. Well, now we have meat thermometers to make sure meat is cooked properly.
Since discovering this brine recipe, I now actually enjoy pork chops. It has never failed to deliver a perfectly tender, juicy and delicious piece of meat. I suggest not leaving the chops in the brine for more than an hour as it will get salty tasting the longer it remains in the brine.
The Perfect Pork Chop
Course: UncategorizedServings
4
servingsIngredients
3 cups cold water
3 Tbs. kosher salt (or 2 ½ Tbs. table salt)
2 smashed cloves garlic
½ teaspoon peppercorns
1 bay leaf
4 pork chops, 6 ounces each
Directions
- Marinate chops in brine for 30 minutes to 1 hour in the refrigerator.
- Then remove chops from brine, pat dry and let sit while you prepare the skillet.
- Place a cast iron skillet in the oven. Preheat oven to 400 degrees.
- While preheating, rub chops with scant amount of olive oil.
- Season the chops with salt and pepper or your favorite rub.
- When the oven hits 400 degrees, remove the skillet, turn the burner on medium/high and sear one side of the chops for 3 minutes.
- Flip the chops and immediately put the skillet in the oven for 6 to 10 minutes, depending on the thickness If using a thermometer, the center should register 145 degrees.
- Remove from oven, place on a platter, cover with foil and let the chops rest for 5 minutes.
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