Tip of the Week: How to Brine and Cook Tender Pork Chops

Lean meats like pork chops or chicken breasts can benefit tremendously from a brief period in a flavored brine. The ratio for a typical brine is one tablespoon of salt to 1 cup of water.  It is important to dissolve well the salt in the water first, which you can do by bringing the water to a boil and then stirring in the salt. Then you add a few spices and some aromatics of your choice and your brine is ready!

How to Brine and Cook Juicy Pork Chops

• 4          cups          water
• 4          TBSP         coarse salt
• 1          tsp.            peppercorns
• 3          sm.            garlic cloves, smashed
• 2          sm.            bay leaves
• 4          ¾”            center cut, boneless pork chops, fat trimmed
• 3          TBSP.       olive oil
• —        —-           sea salt & freshly ground pepper
• ½         tsp.           dried oregano (optional)

1. Bring 1 cup of the water to a boil and stir in the salt. Add the rest of the flavorings and remove from heat. Add the rest of the water and let it cool. Place the pork chops in a shallow, non-reactive (i.e., not metal) dish and carefully pour the brine over the chops so they are completely submerged.  Cover the dish and refrigerate it from at least 1 hour up to 3 hours.

2. Remove the pork chops from the brine and pat them dry with paper towels. Rub both sides of the chops with olive oil and season with salt, pepper and oregano (if using).  Let them sit at room temperature for 30 minutes.

3. Preheat the oven to 400° F.

4. Set an oven-safe, heavy bottom skillet or cast iron skillet over medium-high heat on the stovetop. When hot, lay the pork chops carefully in the hot skillet and sear for about three minutes or until golden brown. Using a tong, flip the chops on the other side and transfer to the middle rack of the oven. Cook the pork chops for 5 to 8 minutes until they are cooked through and an instant-read thermometer registers 140° F to 145° F. Cooking time depends, not only on the thickness of the chops, but whether they were brined or not, as well as if they had the chance to sit at room temperature before cooking.

5. Remove the pork chops from the oven, transfer them to a platter and pour any pan juices over them. Cover loosely with foil and let the chops rest for at least 5 minutes before serving.