These easy pan-seared brined pork chops are juicy and packed with flavor! The brining makes them extra tender, while a quick sear creates a yummy golden crust.
Cooking pork chops can be tricky, but this recipe takes the stress away! I love serving mine with a side of veggies for a tasty and simple meal. Yum! 😋
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are great for flavor and juiciness. If you prefer, you can use boneless chops, but keep an eye on the cooking time as they cook faster.
Brining Ingredients: The kosher salt and sugar help tenderize the meat and add flavor. If you’re in a pinch, table salt can work, but use about half as much. Feel free to experiment with herbs like rosemary or sage in the brine.
Garlic: Fresh garlic cloves add a lovely aroma. You could also use garlic powder in a pinch, but the fresh taste is unbeatable. If you’re a garlic lover, don’t hesitate to add more!
Thyme: Fresh thyme is ideal here, but dried thyme can substitute if that’s all you have. Just use about a third of the amount since dried herbs are more potent.
Butter: While unsalted butter is best to control salt levels, you could use ghee or olive oil for a different flavor. I enjoy the richness butter brings when spooned over the chops.
What’s the Best Way to Get a Nice Sear on the Pork Chops?
A perfect sear gives a wonderful crust to the pork chops, enhancing flavor and texture. Here’s how to do it right:
- Start with a hot pan: Preheat your skillet over medium-high heat until it’s hot enough that a drop of water sizzles upon contact.
- Don’t overcrowd the pan: Sear one or two chops at a time to maintain the pan’s heat. This helps get that nice crust.
- Pat dry before seasoning: Removing moisture from the chops ensures a better sear. Moisture can cause steaming rather than browning.
- Be patient: Let the chops sear undisturbed for a few minutes before flipping. Resist the urge to move them around.
Following these tips will help you achieve beautifully seared and juicy pork chops every time!
How to Make Easy Pan Seared Brined Pork Chops
Ingredients You’ll Need:
- 2 bone-in pork chops, about 1 to 1.5 inches thick
- 4 cups water
- 1/4 cup kosher salt
- 2 tablespoons sugar
- 3-4 garlic cloves, peeled and smashed
- 4-5 sprigs fresh thyme (plus extra for cooking)
- 2 tablespoons vegetable oil (or other high smoke point oil)
- 2 tablespoons unsalted butter
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and an additional 30 minutes to 2 hours for brining. After that, you’ll spend about 15 minutes cooking. In total, you can expect to spend around 25 to 2 hours and 15 minutes (including brining time) to enjoy these delicious pork chops!
Step-by-Step Instructions:
1. Prepare the Brine:
In a large container or bowl, combine the water, kosher salt, sugar, smashed garlic cloves, and thyme sprigs. Stir everything together until the salt and sugar are completely dissolved. This brine will help flavor and tenderize the pork chops.
2. Brine the Pork Chops:
Place the pork chops into the brine, ensuring they are fully submerged. Cover the container and refrigerate the chops for anywhere between 30 minutes to 2 hours. This is the magic time frame for enhancing flavor and tenderness. Just remember, no longer than 2 hours!
3. Remove and Dry:
Once brining is done, carefully take the pork chops out of the brine and pat them dry with paper towels. Make sure they are completely dry; this step is crucial for that beautiful sear you want.
4. Season:
Season both sides of the chops lightly with freshly ground black pepper. You won’t need to add any more salt since the brine has done its job!
5. Heat the Pan:
Grab a large cast-iron skillet or a heavy pan and heat it over medium-high heat. Add the vegetable oil and let it heat until it starts shimmering—this means it’s hot enough to sear the pork.
6. Sear the Pork Chops:
Gently place the pork chops into the hot pan. Don’t move them around for about 3-4 minutes. This allows a delicious golden-brown crust to form on one side. Patience is key here!
7. Flip and Add Aromatics:
After the first side is nicely seared and browned, flip the chops over. Now add the butter, a few extra thyme sprigs, and a couple of smashed garlic cloves to the pan. Tilt the pan slightly and use a spoon to baste the chops with the melted butter and herbs for the next 3-4 minutes. Cook until the internal temperature hits 145°F (63°C).
8. Rest:
Once cooked, transfer the pork chops to a plate and let them rest for about 5 minutes. This helps the juices redistribute within the meat, making it more juicy and flavorful!
9. Serve:
Finally, serve your perfectly cooked pork chops while they’re warm, and don’t forget to drizzle some of that delicious herby garlic butter from the pan over the top. Enjoy your meal!
With these simple steps, you’ll enjoy tender, juicy pan-seared brined pork chops that are bursting with a lovely herb and garlic aroma. Bon appétit!
FAQ for Easy Pan Seared Brined Pork Chops
Can I Use Boneless Pork Chops Instead?
Yes, you can use boneless pork chops, but keep in mind that they will cook faster than bone-in chops. Start checking their internal temperature around the 3-minute mark on each side to prevent overcooking.
What Can I Substitute for Kosher Salt?
If you don’t have kosher salt on hand, you can use table salt, but use only about half the amount since it’s more concentrated. Sea salt is another good substitute. Just make sure to adjust based on taste!
Can I Brine the Pork Chops Overnight?
It’s best not to brine the pork chops for more than 2 hours, as longer brining can create overly salty meat. If you want to prep ahead, consider making the brine and marinating the pork for just 1-2 hours before cooking.
How to Store Leftover Pork Chops?
Store any leftover pork chops in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove over low heat or in the microwave, being careful not to dry them out!
