4 single, bone-in pork chops (or 2 double, bone-in)
1 cup kosher salt
1 cup sugar
2 teaspoon black peppercorns
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- Bring 4 cups water to boil in a medium sauce pan. Add salt, sugar, peppercorns and halved garlic head, stirring until salt and sugar are dissolved. Transfer to a large bowl or high-sided baking dish, allow to cool to room temperature. Once cooled, lay pork chops in bowl or baking dish, and add cold water (about 8 – 10 cups) until pork chops are fully submerged. Cover and refrigerate at least 8 hours, and up to overnight.
- Preheat oven to 450 degrees.
- Remove the chops from the brine and pat dry. Heat oil in a large cast iron skillet over medium-high heat. Cook chops on all sides until golden brown, about 3 – 4 minutes per side. Transfer skillet to oven and roast chop, turning every 2 minutes, for about 6 – 8 minutes total. Every time you turn the chops, check the temperature with an instant-read thermometer; the chops are done when the thermometer (inserted horizontally into center of chop) registers 135 degrees. It is important to go by the temperature reading, and not the cook time; the chops will continue to cook during the basting process.
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