Pan Roasted Brined Pork Chops


What To Do

1.    In a medium pot over medium high heat, bring water to a boil. Add salt, sugar, juniper berries, peppercorns, garlic, and 2 sprigs of thyme. Stir to dissolve salt and sugar, skim off residue. Cool down brine with ice cubes. Add pork chops to brine.  Cover and chill in the refrigerator for at least 12 hours.

2.   Preheat oven to 450 degrees. Remove pork chops from brine; pat dry. Heat oil over medium-high heat in a large cast-iron skillet. Cook chop until caramelized, 3-4 minutes. Turn and cook on second side. Keep turning chop every 2 minutes until both sides are deep golden brown, 8-10 minutes.

3.   Transfer skillet to oven and roast chops, turning every 2-3 minutes to prevent them from browning too quickly. Remove chops and set aside. Reserve fat from skillet and place over medium heat. Add butter, garlic, and 2 thyme sprigs and salt. Cook until butter is brown and has a nutty smell. Using a spoon, baste chops repeatedly with butter.

4.   Place pork chops on a paper towel lined plate and let rest.

  • 2 cups water
  • ½ cup kosher salt
  • ½ cup granulated sugar
  • 1 teaspoon juniper berries
  • ½ teaspoon whole black peppercorns
  • 1 head of garlic, halved
  • 4 large sprigs thyme
  • 1 bay leaf
  • 2 tablespoons honey
  • 2-inch-thick bone-in pork chops
  • 2 tablespoons canola oil
  • 3 tablespoons unsalted butter
  • 6 garlic cloves
  • Kosher salt to taste

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