PAN-ROASTED BRINED PORK CHOP
Steps:
- Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic, and 1 thyme sprig; stir to dissolve salt and sugar. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork chop; cover and chill for at least 8 and up to 12 hours. Preheat oven to 450°. Set a wire rack inside a rimmed baking sheet. Remove chop from brine; pat dry. Heat oil over medium-high heat in a large cast-iron or other oven-proof skillet. Cook chop until beginning to brown, 3-4 minutes. Turn and cook until second side is beginning to brown, about 2 minutes. Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total. Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°, about 14 minutes. (Chop will continue to cook during basting and resting.) Carefully drain fat from skillet and place over medium heat. Add butter, 2 unpeeled garlic cloves, and remaining thyme sprig; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes. Transfer pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes. Cut pork from bones, slice, and sprinkle with sea salt. Read More http://www.bonappetit.com/recipes/2013/01/pan-roasted-brined-pork-chop#ixzz2LyWVYQZ0
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MD. RIAD.4
[email protected]Wow! These pork chops were amazing! The brine made them so tender and flavorful, and the pan sauce was the perfect finishing touch. I will definitely be making this recipe again.
Zehad Hasan
[email protected]This is the best pork chop recipe I've ever tried. The brine makes the meat so juicy and flavorful, and the pan sauce is to die for. I will definitely be making this recipe again and again.
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##@gmail.comI'm not a big fan of pork chops, but this recipe changed my mind. The brine and the pan-roasting really made a difference. I will definitely be making this recipe again.
Urtom Das
[email protected]These pork chops are amazing! The brine makes them so tender and flavorful. I will definitely be making this recipe again and again.
Lindi porotloane
[email protected]This pork chop recipe is a lifesaver on busy weeknights. I just brine the pork chops in the morning, then pan-roast them when I get home from work. Dinner is ready in no time!
Jazz Lal
[email protected]I love this recipe because it's so versatile. I can use different types of pork chops, and I can change up the spices in the brine to create different flavors.
Gladys Yambay
[email protected]This recipe is a great way to use up leftover pork chops. I just brine them overnight, then pan-roast them the next day. They're always a hit with my family.
Mahmud Baguda
[email protected]I wasn't sure how the pork chops would turn out, but I was pleasantly surprised. They were juicy and flavorful, and the pan sauce was delicious. I will definitely be making this recipe again.
Alena Torres
[email protected]These pork chops were delicious! The brine really made a difference in the flavor of the meat. I will definitely be making this recipe again.
A Nawaz
[email protected]I love this recipe because it's so easy to make. I just brine the pork chops overnight, then pan-roast them in the morning. They're always perfect!
Md Jahagir
[email protected]This was my first time making pork chops, and they turned out amazing! The brine made the meat so tender and flavorful. I will definitely be making this recipe again.
Roby Bega
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The pork chops are always juicy and flavorful, and the pan sauce is delicious. I like to serve it with rice and a side of roasted broccoli.
Ferhat Tamarat
[email protected]This pork chop recipe is a keeper! The brine adds so much flavor and moisture to the meat, and the pan-roasting gives it a nice crispy crust. I served it with mashed potatoes and roasted vegetables, and it was a hit with my family.