These juicy pork chops are a winner! Brining adds flavor and helps keep them moist while searing gives them a nice crust. They’re perfect for a quick dinner!
As I cook them, I can’t help but snack on the crispy edges—so good! I love serving these with some mashed potatoes or a fresh salad for a lovely meal.
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are ideal because the bone adds flavor and moisture. If you’re looking for a leaner option, boneless chops work too. Just keep an eye on cooking time as they might cook faster.
Brine: The combination of kosher salt, brown sugar, garlic, and thyme creates a great flavor base. If you’re out of brown sugar, you can substitute it with white sugar or honey for sweetness.
Cooking Oil: Olive oil adds a nice flavor, but if you prefer, vegetable oil or canola oil works too. Stay away from oils with strong flavors like extra-virgin olive oil when high-heat searing.
Butter and Aromatics: I love using unsalted butter for the basting step. You can replace it with ghee or a plant-based butter alternative if you’re avoiding dairy. Fresh herbs like rosemary or sage can be fun to swap in for thyme!
How Do I Achieve a Perfectly Searing Technique?
Searing pork chops properly creates a delicious crust. Start by ensuring your pan is hot before adding the oil. Here’s how to sear them just right:
- Make sure the pork chops are dry after brining; this helps minimize steaming and maximizes browning.
- When you place the pork in the pan, don’t overcrowd it! Leave space for steam to escape; this ensures even cooking and that crispy texture.
- Start with medium-high heat to get that initial sizzle, then reduce to medium for cooking through. Baste with butter for added flavor!
- If you’re unsure, use a meat thermometer. The internal temp should reach 145°F (63°C) for juicy and safe-to-eat pork.
Perfecting your sear will elevate your dish, so don’t rush it. Enjoy those yummy flavors!
How to Make Easy Pan Seared Brined Pork Chops
Ingredients You’ll Need:
- For the Pork Chops:
- 2 bone-in pork chops (about 1 to 1.5 inches thick)
- For the Brine:
- 4 cups water
- 2 tablespoons kosher salt
- 1 tablespoon brown sugar
- 4 cloves garlic, smashed
- 3-4 sprigs fresh thyme
- For Cooking:
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons unsalted butter
- Freshly ground black pepper, to taste
- Optional: extra thyme sprigs and garlic cloves for cooking
How Much Time Will You Need?
This recipe will take about 1 hour and 15 minutes total. You’ll spend around 10 minutes preparing the brine and seasoning the pork, plus 30 minutes for brining, and about 15-20 minutes cooking. That’s it! You’ll have delicious pork chops ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Brine:
In a large bowl, mix together the water, kosher salt, and brown sugar. Make sure to stir it well until both the salt and sugar are fully dissolved. This brine is important for flavor and tenderness!
2. Brine the Pork Chops:
Place the pork chops into the brine along with the smashed garlic and thyme sprigs. Make sure they are fully submerged. Cover the bowl and put it in the fridge for about 30 minutes to 1 hour. This is where the magic happens!
3. Remove and Dry:
After brining, take the chops out of the liquid and thoroughly pat them dry with paper towels. This step is crucial for getting that beautiful sear.
4. Preheat the Skillet:
Place a heavy skillet (cast iron is best) on the stove over medium-high heat. Add the olive oil and allow it to heat up, swirling the pan to coat evenly.
5. Season the Pork Chops:
Take your freshly dried pork chops and season both sides with some freshly ground black pepper. You won’t need salt because they’ve been brined!
6. Sear the Pork Chops:
Carefully add the pork chops to the hot skillet. Make sure not to crowd the pan; you want each chop to sear properly. Cook for about 3-4 minutes on each side until they develop a lovely golden-brown crust.
7. Add Butter and Aromatics:
Turn the heat down to medium. Toss in the unsalted butter along with any extra garlic and thyme you may want. Tilt the pan and spoon the melted butter over the chops for about 1-2 minutes. This adds amazing flavor!
8. Check Doneness:
Use a meat thermometer to check the internal temperature of the pork chops. You’re aiming for 145°F (63°C). Insert it into the thickest part to check; this ensures they’re cooked perfectly.
9. Rest:
Once done, take the pork chops out of the skillet and let them rest on a plate for about 5 minutes. This step allows the juices to settle, giving you a juicy bite!
10. Serve:
Garnish with fresh thyme if you like, and enjoy your delicious pork chops with sides of your choice! They pair wonderfully with mashed potatoes or a crisp salad.
This method makes for juicy, flavorful pork chops with a crispy outside and tender inside, making it a fantastic meal for any night!
Frequently Asked Questions (FAQ)
Can I Brine the Pork Chops for Longer?
Yes, you can brine them for up to 4 hours for extra flavor, but avoid overnight brining as it may lead to overly salty chops. Just remember to rinse them briefly before cooking if you brine longer!
What Can I Substitute for Fresh Thyme?
If you don’t have fresh thyme on hand, dried thyme works as a substitute. Use about 1 teaspoon of dried thyme for this recipe. You can also try other herbs like rosemary or sage for a different flavor profile!
How Should I Store Leftover Pork Chops?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently on the stovetop or in the microwave to help prevent them from drying out.
Can I Use Boneless Pork Chops Instead?
Absolutely! Boneless pork chops will work just as well. Just be sure to adjust the cooking time slightly, as they might cook faster than bone-in chops. Always check for the internal temperature of 145°F (63°C) to ensure they are done!
