Description
Stop making dry pork chops! This foolproof recipe guarantees juicy, tender results with a quick brine and simple technique. Ready in 30 minutes!
Ingredients
For the Pork Chops:
- 4 bone-in pork chops (1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 1/4 teaspoon salt (optional, brine adds salt)
Quick Brine:
- 4 cups cold water
- 1/4 cup kosher salt
- 2 tablespoons brown sugar
- 2 garlic cloves, smashed
- 1 tablespoon whole peppercorns (optional)
- 2 bay leaves
- 1 cup ice cubes
Optional Pan Sauce:
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme or rosemary (or 1 teaspoon dried)
Instructions
- Make the brine: In large bowl, mix cold water, kosher salt, brown sugar, smashed garlic, peppercorns, and bay leaves. Stir until salt and sugar mostly dissolve. Add ice cubes to cool quickly.
- Brine pork chops: Submerge pork chops in brine, using a plate to weigh them down if needed. Refrigerate 30 minutes to 2 hours (1 hour is ideal).
- Prep chops: Remove chops from brine and rinse thoroughly under cold water. Pat completely dry with paper towels. Let sit at room temperature 20-30 minutes.
- Season: Season both sides with black pepper and a small pinch of salt if desired (brine already adds salt).
- Sear first side: Heat large cast iron or heavy skillet over medium-high heat. Add olive oil. When shimmering, add pork chops. Cook undisturbed 4-5 minutes until golden brown crust forms.
- Cook second side: Flip once and cook 4-5 minutes on other side. Use meat thermometer to check internal temperature – looking for 140-145°F in thickest part, not touching bone.
- Rest: Transfer to plate and tent loosely with foil. Rest 5-10 minutes before serving (internal temp will rise to 145°F).
- Make pan sauce (optional): Lower heat to medium. Add butter to same pan. Once melted, add garlic and cook 30 seconds. Add chicken broth and scrape up browned bits. Simmer until reduced by half (2-3 minutes). Stir in cream, Dijon, and herbs. Cook 1-2 minutes until slightly thickened. Pour over rested pork chops.
Notes
Thickness matters: Use 1-inch thick chops minimum. Thinner chops dry out too quickly and are harder to cook properly.
Don’t over-brine: Maximum 2 hours or chops become too salty. 30 minutes minimum, 1 hour ideal.
Temperature is critical: Pork is safe at 145°F. Cooking to 165°F makes them dry and tough. Use a meat thermometer – don’t guess.
Don’t skip resting: Cutting immediately causes all juices to run out. 5-10 minute rest keeps them inside the meat.
Room temperature start: Cold chops hitting hot pan = uneven cooking. Let them sit out 20-30 minutes first.
Oil temperature: Shimmering but not smoking. If smoking, heat is too high – reduce slightly.
One flip only: Multiple flips prevent proper crust formation. Flip once when they release easily from pan.
Boneless variation: Works with boneless chops but reduce cooking time by 1-2 minutes per side. Check temperature earlier.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-seared
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with sauce
- Calories: 385 calories
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 125mg