45 min
Pan-Roasted Brined Pork Chop
Recipe GLPR4d0c9fed32bf56
A restaurant-quality pork chop brined overnight to ensure incredible juiciness and flavor, then pan-seared to develop a golden crust before finishing in the oven. The chop is basted with brown butter infused with garlic and thyme to create a rich, nutty coating. This elegant dish is perfect for a special dinner for two.
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Ingredients
½ cup Kosher salt
½ cup Sugar
1 teaspoon Juniper berries
½ teaspoon Whole black peppercorns
1 Head of garlic, halved crosswise
2 Unpeeled garlic cloves for basting
2 sprigs Large sprigs fresh thyme
1 Bone-in pork chop, 2 inches thick (2 ribs, about 1 1/4 lb)
2 tablespoons Grapeseed or vegetable oil
3 tablespoons Unsalted butter
Flaky or coarse sea salt for finishing
Directions
Bring 2 cups of water to a boil in a medium saucepan over high heat. Add the kosher salt, sugar, juniper berries, peppercorns, halved head of garlic, and 1 sprig of thyme; stir until the salt and sugar dissolve completely. Pour the brine into a medium bowl and add 5 cups of ice cubes. Stir constantly until the brine cools to room temperature. Submerge the pork chop in the cooled brine, cover the bowl, and refrigerate for at least 8 hours and up to 12 hours.
Preheat the oven to 450°F and place a wire rack inside a rimmed baking sheet. Remove the pork chop from the brine and pat it completely dry with paper towels. Heat the oil in a large cast-iron or oven-proof skillet over medium-high heat until it shimmers. Carefully lay the chop in the hot oil and cook without moving it for 3-4 minutes until the first side begins to brown. Flip the chop and cook the second side for about 2 minutes until it begins to brown.
Continue cooking the pork chop, turning it every 2 minutes on all sides, until both sides and edges develop a deep golden-brown crust, about 10-12 minutes total cooking time at this stage.
Transfer the skillet to the preheated oven and roast the chop, turning it every 2 minutes to ensure even cooking and prevent excessive browning, until an instant-read thermometer inserted horizontally into the center of the meat registers 145°F, approximately 14 minutes. Note that the chop will continue cooking during the basting and resting steps that follow.
Carefully pour off the excess fat from the skillet and place it over medium heat on the stovetop. Add the butter, 2 unpeeled garlic cloves, and the remaining sprig of thyme to the skillet. Cook, swirling gently, until the butter melts and becomes foamy, then continues to brown until it smells nutty and fragrant, 2-3 minutes total. Carefully tilt the skillet and use a large spoon to repeatedly baste the pork chop with the brown butter and aromatics.
Transfer the pork chop to the prepared wire rack and let it rest for 15 minutes, turning it occasionally to ensure the juices distribute evenly throughout the meat. Carefully cut the meat away from the bones and slice it against the grain. Finish with a light sprinkle of flaky or coarse sea salt and serve.
