One Pan Tender and Juicy Pork Chops
The brine seasons these skillet pork chops perfectly without making them too salty.
Ingredients
Brine:
- 3 cups cold water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 cloves of garlic smashed
Pork Chops:
- 4 1-inch thick pork chops 4 pounds
- olive oil for pan frying
- Kosher salt
- freshly ground black pepper
Instructions
- In a saucepan combine 1 cup of water, the salt, and brown sugar bring to a simmer. Turn the heat off and stir the brine liquid until all the ingredients have dissolved in the water. Add the remaining water and garlic to the pot. Place the pork chops in a shallow dish and slowly pour the brine over the chops making sure they are submerged in the brining liquid. If the aren’t submerged, add another cup of water and tablespoon of salt to the brine. Cover and refrigerate for 1 hour or up to 6 hours for thicker chops.
- Preheat the oven to 400 degrees and place a cast iron skillet in the oven to preheat as well. Remove the pork chops from the brine and dry thoroughly with a paper towel. Liberally sprinkle salt and pepper on both sides of the pork chops and rub into the chops.
- Carefully remove the skillet from the oven and place over high or medium-high heat. Add about 2 tablespoons of olive oil to the skillet along with the pork chops. Allow chops to brown in the hot oil for about 3 minutes. Flip the chops and transfer them to the preheated oven. Roast the chops for about 5 minutes or until they are cooked through. Let the pork cook until the temperature of the meat reads 145 degrees with a meat thermometer at the thickest part.
- Remove cooked pork chops to a plate and pour pan juices over the chops. Garnish with parsley or sprinkle with paprika if desired. Allow to rest for 5 minutes and then serve with Garlic Mashed Potatoes, a salad, and asparagus.
Notes
The brine will season the meat perfectly without the meat becoming overly salty. A brine adds flavor and keeps the meat tender and juicy. I assure you brining is worth the wait!!
Courtesy of Stacy Lyn's Harvest Cookbook.
GameandGarden.com
Nutrition
Calories: 262kcalCarbohydrates: 14gProtein: 29gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 90mgSodium: 776mgPotassium: 524mgFiber: 0.03gSugar: 13gVitamin A: 5IUVitamin C: 0.5mgCalcium: 24mgIron: 1mg
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