Categories: Goldy Schultz, Pork, September2015

Ingredients

• 4 1-inch-thick pork chops
• Brine:
• 5 cups water
• 1/4 cup Kosher salt
• 1/4 cup sugar
• Marinade:
• 1 tsp dried thyme leaves, crumbled
• 1 tsp dried rosemary, crushed
• 2 garlic cloves, pressed
• 2 Tbs Balsamic vinegar
• 2 Tbs olive oil

Directions

1. Rinse the pork chops with water and pat them dry with paper towels.

2. In a large bowl, whisk together the brine until the sugar and salt are dissolved. Place the pork chops in the brine, cover, and brine overnight in the refrigerator.

3. Drain the brine. Rinse chops in cold water and let stand in cold water 10 minutes. Pat dry.

4. Whisk together the marinade ingredients. Place pork chops in the marinade and allow them to marinate for 1 hour.

5. Preheat the oven to 375 degrees. On the stove, heat a large saute pan over medium-high heat, then pour in 2 Tbs oil and let it heats until it shimmers. Sear the chops for about 2 minutes on each side (until well carmelized), then flip and do the other side for 2 minutes. You can either remove them from the pan and place them in a roasting pan, or, if your skillet can be placed in the oven, roast them directly in the pan.

6. Roast the chops until a thermometer indicates their interior temperature is 145 degrees. Serve immediately.

Email to a friend | Print this recipe | Back