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


-      Coat pork chops in extra virgin olive oil, cumin, fresh cracked pepper and salt

-      Heat grapeseed oil in cast iron skillet, and sear pork chops on each side

-      Finish cooking pork chops in a 450-degree oven for 30 minutes

-      While pork chops are in the oven, char peppers over an open flame

-      Once cool, dice half of each pepper

-      Place ear of corn over open flame until charred; remove from heat, and cut corn off the cob

-      Cut lime in half, and heat over flame until slightly charred

-      In a cast iron skillet, add diced tomatillos, diced peppers, corn, okra and garlic, and stir

-      Season with salt and pepper to taste

-      Once vegetables begin to cook down, add in diced red tomato, and stir

-      Add 2 tablespoons of chopped cilantro, and stir

-      Remove pork chops from oven, and top with tomatillo mixture


  • Two thick-cut pork chops on the bone
  • 2 cups chopped tomatillos
  • 1 banana pepper
  • 1 jalapeno pepper
  • 1 ear of corn
  • 1 red tomato, diced
  • 1 lime
  • 2 okras, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons grapeseed oil
  • 2 tablespoons chopped cilantro
  • Extra virgin olive oil, fresh cracked pepper, salt, cumin to taste
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