Why This Works: I suspect that many of us have been disappointed by painfully dry, flavorless pork chops at some point in our lives. It’s okay to shed a tear, you’ve been hurt. I know, me too. The pain is real. We want so badly to find a tender, succulent pork chop to love, but we are so often denied.
Well sing hallelujah, your dream is about to come true.
Click on the photos to enlarge them and read the captions.
Recipe source: Emma Christensen for The Kitchn
For the brine (optional but highly recommended):
- 3 cups cold water, divided
- 3 tablespoons coarse kosher salt (or 2 1/2 tablespoons table salt)
- Optional flavorings (highly recommended): 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf
For the pork chops:
- 2 to 4 pork chops — center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each)
- Olive oil
Brine the pork chops: If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
Note: I brined 2 chops for 4 hours and the meat was just a touch too salty. Recommend brining for no more than 3 hours, and then go very easy on the salt when you season the chops with S+P before searing.
Heat the oven and skillet: Position a rack in the middle of the oven and preheat to 400°F. Place the skillet in the oven to preheat as well.
Season the pork chops: While the oven heats, prepare the pork chops. Remove the chops from the brine; if you didn't brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt (only a little) and pepper (as much as you like). Set the chops aside to warm while the oven finishes heating.
Remove the skillet from the oven: Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.
Sear the pork chops: Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3 minutes. The chops may start to smoke a little — that's okay. Turn down the heat if it becomes excessive.
Flip the chops and transfer to the oven: Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.
Roast the chops until cooked through: Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.