Lunch: Brined Pork Chops

Brining is an easy way to have moist and delicious pork chops every time. We use rosemary here, but sage, thyme and oregano would all be great options.

Ingredients

3 cups warm water
2 tablespoons kosher salt
2 tablespoons packed brown sugar
1 cup ice cubes
1 clove garlic, peeled and coarsely chopped
3 teaspoons chopped fresh rosemary leaves
3 teaspoons chopped fresh thyme leaves
4 boneless pork chops, 3/4 inch thick (5 oz each)
1 tablespoon vegetable oil
1/4 teaspoon black pepper

Instructions

In ungreased 13 x 9-inch (3-quart) glass baking dish, mix warm water, salt and brown sugar. Stir until sugar and salt are dissolved. Stir in ice cubes, garlic, 2 teaspoons of the rosemary and 2 teaspoons of the thyme. Place pork chops in brine; cover and refrigerate 30 minutes to 2 hours.
Remove pork chips from brine; pat dry with paper towel. Discard brine. In 12-inch skillet, heat oil over medium-high heat. Add pork chops; cook 8 to 12 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 145 °F. Sprinkle pork chops with pepper, remaining 1 teaspoon rosemary and remaining 1 teaspoon thyme. Let stand 5 minutes.

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