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
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Rinse the pork chops with water and pat them dry with paper towels.
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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.
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Drain the brine. Rinse chops in cold water and let stand in cold water 10 minutes. Pat dry.
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Whisk together the marinade ingredients. Place pork chops in the marinade and allow them to marinate for 1 hour.
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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.
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Roast the chops until a thermometer indicates their interior temperature is 145 degrees. Serve immediately.