Herb Brined Pork Chops

Herb Brined Pork Chops from Weelicious.com

Thanksgiving is less than three weeks away and already I’ve brined three turkeys to shoot for cooking videos over the past few weeks. Brining makes meat incredibly juicy and moist and there's no other way I'd rather cook a bird.

Herb Brined Pork Chops from Weelicious.com

I was craving pork chops for dinner, and since I was in brining mode, I was excited to try the method for something other than turkey. The pork chops I bought were reasonably lean, so the quick one hour brining time really added a lot of flavor and moisture to the chops. 

Herb Brined Pork Chops from Weelicious.com

A quick sear on the stovetop ensures the pork chops get a nice crust to seal in all that moisture, and then they're finished in the oven so you can move on to other tasks. Caramelized apples are the perfect accompaniment to herb brined pork chops. 

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Herb Brined Pork Chops (serves 4)

Prep Time: 1 mins Cook Time: 10 mins

egg free

nut free

dairy free

Ingredients

  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh rosemary
  • 2 teaspoons black pepper
  • 4 boneless pork chops, 1 inch thick, about 2 pounds
  • 1 tablespoon olive oil

Preparation

1. In a small saucepan, bring 1 cup of the water to a boil. Add the salt and sugar to the boiling water stirring over high heat until they are dissolved. Chill the remaining 3 cups water in the freezer or with ice cubes. Add the salt and sugar mixture to the cold water. Stir in the garlic, rosemary, and black pepper. Chill the brine in the refrigerator.

2. Place the pork in a stainless steel bowl, a glazed ceramic dish, or a resealable plastic bag big enough to fully submerge the pork in the brine. Pour the brine over the pork, making sure the pork is completely covered in liquid. If you’re using an open dish or bowl, cover it with plastic wrap and weigh it down with a plate if necessary to keep the meat submerged.

3. Chill for at least 1 hour, or for up to 2 days in the refrigerator.

4. Preheat the oven to 400F. Place a cast iron, stainless steel, or other ovenproof skillet in the oven on the center rack.

5. Take the pork out of the refrigerator and remove the meat from the brine solution. Pat the meat dry, season it with additional salt and pepper, and set it on the counter until the oven is ready. Discard the brine.

6. When the oven reaches 400F, carefully remove the hot skillet and place it over medium-high heat on the stovetop, leaving the oven on. Add the olive oil to the pan and lay the pork chops in the center about an inch apart. Sear for about 3 minutes, or until the undersides of the pork chops have a golden crust.

7. Flip the pork chops and immediately place the pan in the oven. Cook for 5-7 minutes, or until the center of the pork chops is just barely pink and registers 140-145F on an instant read thermometer.

8. Place the pork chops on a plate and tent with foil while you plate the rest of your meal. Spoon some of the pan juices over the pork chops before serving.

Note: Leftover pork with keep covered in the fridge for sandwiches the next day.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.