Brining keeps your meat moist and tender. These bone-in pork chops are pan-seared and finish up garlicky and delicious!
Pork kind of has a reputation for being dry and bland - but let's fix that! Adding a brine is the best way to keep your meat tender and delicious. Most people think of this come Thanksgiving time to brine their turkey, but it works great on pork chops as well!
Want a new way of cooking this summer? Pork Chop Foil Packs are great on the grill or even the campfire. You can also do Chicken Skewers for a fun way to eat. While the pork chops are in their brine, pop outside to grab greens for a Fresh From the Garden Salad to serve on the side.
Key Ingredients
Pork Chops - Bone-in pork chops hold up well to the brine, and the brine also helps since bone-in meat needs a longer cooking time.
Peppercorns - If you aren't grinding your own black pepper, take this recipe as your sign to keep peppercorns on hand.
Garlic - Whole cloves are going in!
Salt water - The base for any brine.
How to Make Bone-In Pork Chops
***See recipe card below for precise measurements and instructions.***
Step 1: Dissolve the salt in warm water and add peppercorns and garlic.
Step 2: Top off with cool water and stir.
Step 3: Pour the brine over the pork chops in a dish.
Step 4: Allow to rest in the fridge for 2-8 hours.
Step 5: Melt butter in a cast iron skillet and add pork chops.
Step 6: Flip and cook to desired temperature.
FAQs
A meat thermometer is your friend for any type of meat you are cooking. It's truly the best way to know when the meat is to your liking. Pork has a reputation for being ry and that's because it is often overcooked. Aim for an internal temperature of 145°F at the thickest part (make sure not to hit bone with the probe). We are then resting for 10 minutes to distribute the juices before serving.
You can use this recipe for any pork chops, whether they have the bone in or not. Simply keep in mind that boneless meat takes less time to cook. This is also why a thermometer is key - cooking times for meat are always a range and always meant to be the end zone, not just cooking by time given. That's also why it's a great idea to serve cold side dishes or warm ones that rest for a while just fine because the meat is done when it says so!
Photos by Megan Hampton
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Brined Bone-In Pork Chops
Ingredients
- 2 lb bone-in pork chops about 6, 1-inch thick
- 1 cup boiling water
- ¼ sea salt
- 1 tablespoon whole peppercorns
- 4 cloves garlic peeled
- 3 cups cold water
- 2 tablespoons butter
Instructions
- Add salt to boiling water and stir to dissolve. Add cold water to make 4 cups total, then stir in peppercorns and garlic cloves.
- Pour brine over pork chops laid out in a casserole dish. Allow to rest for 2-8 hours, covered, in the fridge.
- Heat a cast-iron skillet over medium high heat. You will likely need to cook in batches in a single layer. Add butter to melt.
- Add pork chops to skillet to cook on first side, about 7 minutes. Flip and cook to 145°F on an instant-read thermometer. Set in a covered dish the garlic cloves pulled from the brine while you cook the second batch.
- Allow finished pork chops to rest 10 minutes covered, with the garlic, before serving.
Notes
- You can also use this with boneless pork chops, but keep in mind they will cook more quickly so be sure and use a thermometer.
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