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Add a photoThis is one of my favorite pork chop recipes. The brine is so easy to make and really makes the chop tender.
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Ingredients
- 1/2 cup kosher salt
- 1/2 cup sugar
- 1 teaspoon juniper berries
- 1/2 teaspoon whole black peppercorns
- 1 head of garlic, halved crosswise, plus 2 unpeeled cloves for basting
- 2 large sprigs thyme
- 1 2-inch-thick bone-in pork chop (2 ribs; about 1 1/4 lb.)
- 2 tablespoons grapeseed or vegetable oil
- 3 tablespoons unsalted butter
- Flaky or coarse sea salt
Directions
- Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of 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 chop; cover and chill for at least 8 and up to 12 hours.
- Preheat oven to 450°. Set a wire rack inside a rimmed baking sheet. Remove chop from brine; pat dry. Heat oil over medium-high heat in a large cast-iron or other oven-proof skillet. Cook chop until beginning to brown, 3-4 minutes. 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.
- Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°, about 14 minutes. (Chop will continue to cook during basting and resting.)
- Carefully drain fat from skillet and place over medium heat. Add butter, 2 unpeeled garlic cloves, and remaining thyme sprig; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 326g | |
| Calories 962 | |
| Calories from Fat 552 | 57% |
| Total Fat 62.67g | 78% |
| Saturated Fat 24.69g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 56599mg | 2358% |
| Potassium 129mg | 4% |
| Total Carbs 105.93g | 28% |
| Dietary Fiber 2.6g | 9% |
| Sugars 100.11g | 67% |
| Protein 1.51g | 2% |
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