45 min
Pan-Roasted Brined Pork Chop
Recipe GLPR963eff9982b064
A succulent bone-in pork chop brined overnight with juniper berries, black peppercorns, garlic, and thyme, then seared and roasted until golden. Finished with a nutty brown butter baste and rested to perfection, this impressive dish serves two with tender, flavorful meat.
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Ingredients
1/2 cup kosher salt
1/2 cup sugar
1 teaspoon juniper berries
1/2 teaspoon whole black peppercorns
1 head of garlic, halved crosswise
2 unpeeled garlic cloves
2 large sprigs fresh thyme
1 bone-in pork chop, 2 inches thick, approximately 1 1/4 pounds
2 tablespoons grapeseed or vegetable oil
3 tablespoons unsalted butter
Flaky sea salt for finishing
Directions
Bring 2 cups of water to a boil in a medium saucepan. Add the kosher salt, sugar, juniper berries, peppercorns, halved garlic head, and one thyme sprig, stirring until the salt and sugar dissolve completely. Transfer the brine to a bowl and stir in 5 cups of ice cubes until the liquid is cool to the touch. Submerge the pork chop in the brine, cover, and refrigerate for at least 8 hours and up to 12 hours.
Preheat your oven to 450°F. 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 oven-safe cast-iron or heavy skillet over medium-high heat. Place the chop in the hot skillet and sear for 3 to 4 minutes until the first side is beginning to brown. Turn the chop and cook the second side for about 2 minutes. Continue turning the chop every 2 minutes, browning all sides, until both sides are deep golden brown, about 10 to 12 minutes total.
Transfer the skillet to the preheated oven and roast the chop, turning every 2 minutes to ensure even cooking and prevent excessive browning, until an instant-read meat thermometer inserted horizontally into the center registers 145°F, approximately 14 minutes. The residual heat will continue to cook the meat during the basting and resting phases.
Carefully pour off the excess fat from the skillet, then place the skillet over medium heat. Add the butter, the two unpeeled garlic cloves, and the remaining thyme sprig. Cook until the butter becomes foamy and then turns brown, releasing a nutty aroma, about 2 to 3 minutes. Carefully tilt the skillet and use a large spoon to baste the pork chop repeatedly with the brown butter until it is deeply browned and fragrant.
Transfer the pork chop to the prepared wire rack and let it rest for 15 minutes, turning occasionally to distribute the juices evenly throughout the meat. Once rested, cut the pork meat away from the bones, slice it into portions, and finish with a sprinkle of flaky sea salt before serving.
