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Name: Brined and Oven Roasted Pork Chops
Prep time: 10 min
Total time: 3 h
Yield: 4
Cuisine: American
Ingredients: 4 bone-in center cut pork chops 3/4 inch to 1 inch thick; 3 cups cold water divided; 3 tablespoons Kosher Salt; 2 cloves Garlic smashed; 1/2 teaspoon black peppercorns; 1 Bay leaf; Olive oil; Salt; Pepper

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INGREDIENTS

4 bone-in center cut pork chops ; 3/4 inch to 1 inch thick
3 cups cold water ; divided
3 tablespoons Kosher Salt
2 cloves Garlic ; smashed
1/2 teaspoon black peppercorns
1 Bay leaf
Olive oil
Salt
Pepper

Servings

INSTRUCTIONS

1. 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 coldwater 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.

2. Heat the oven and skillet. Arrange a rack in the middle of the oven and heat to 400. Place a large oven safe skillet in the oven to heat as well. While the oven heats, prepare the pork chops.

3. SEASON 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 season with salt and pepper. Set the chops aside while the oven finishes heating.

4. 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.

5. SEAR THE PORK CHOPS. Place the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the bottom of the chops are golden-brown, about 3 minutes. The chops may start to smoke a little----that's ok. Turn down the heat if it becomes excessive.

6. FLIP THE CHOPS AD TRANSFER TO THE OVEN. Use tongs to flip the pork chops. Using oven mitts immediately place the skillet in the oven.

7. ROAST THE CHOPS UNTIL COOKED THROUGH. Roast until the pork chops are cooked through and register 140 to 145 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 ready.

8. REST THE CHOPS. Transfer the 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 last 5 minutes before serving.

NOTES

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Brined and Oven Roasted Pork Chops

4  bone-in center cut pork chops 3/4 inch to 1 inch thick
3 cups  cold water divided
3 tablespoons Kosher Salt 
2 cloves Garlic smashed
1/2  teaspoon black peppercorns 
1  Bay leaf 
  Olive oil 
  Salt 
  Pepper

1.  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 coldwater 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.

2.  Heat the oven and skillet. Arrange a rack in the middle of the oven and heat to 400. Place a large oven safe skillet in the oven to heat as well. While the oven heats, prepare the pork chops.

3. SEASON 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 season with salt and pepper. Set the chops aside while the oven finishes heating.

4.  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.

5.  SEAR THE PORK CHOPS. Place the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the bottom of the chops are golden-brown, about 3 minutes. The chops may start to smoke a little----that's ok. Turn down the heat if it becomes excessive.

6.  FLIP THE CHOPS AD TRANSFER TO THE OVEN. Use tongs to flip the pork chops. Using oven mitts immediately place the skillet in the oven.

7.  ROAST THE CHOPS UNTIL COOKED THROUGH. Roast until the pork chops are cooked through and register 140 to 145 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 ready.

8.  REST THE CHOPS. Transfer the 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 last 5 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (188g)
Recipe Makes: 4 Servings

Calories: 7
Calories from Fat: 1 (14%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2728.6mg		94 %
Potassium 17mg		0 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.1g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7

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