Overnight Brined Pan Roasted Brined Pork Chop

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  2 chop without refuse (Yield from 1 raw ch or 398g

• Salt

  Table

  ½ cup or 146g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Peppercorn

  Whole peppercorns, black

  ½ tsp or 1g

• Garlic

  Raw

  2 tbsp or 17g

• Thyme

  Fresh

  2 tsp or 2g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Butter

  Unsalted

  3 tbsp or 43g

• Salt

  Table

  1 tsp or 6g

Directions

1. Day Ahead: Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, peppercorns, half of your garlic, and 1 thyme sprig; stir to dissolve salt and sugar. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork chops; cover and chill for at least 8 and up to 12 hours.
2. Preheat oven to 450°F. Set a wire rack inside a rimmed baking sheet. Remove chop from brine and pat dry.
3. Heat oil over medium-high heat in a large cast-iron or other oven-proof skillet. Cook pork chop until beginning to brown, 3-4 minutes.
4. Turn and cook until second side is beginning to brown, about 2 minutes. Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total.
5. Carefully drain fat from skillet and place over medium heat. Add butter, the remainder of your garlic, and remaining thyme sprig; cook until butter is foamy.
6. Carefully tip skillet and, with a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes.
7. Transfer pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes. Cut pork from bones, slice, and sprinkle with sea salt.

Similar Foods

• Brined and Grilled Pork Chops
• Pan Roasted Pork Chops
• Pan Fried Pork Chops
• One Pan Pork Chops and Rice
• Sheet Pan Ranch Pork Chops and Potatoes
• Sheet Pan Garlic Rosemary Pork Chops and Chickpeas