Savory Herb-Crusted Pork Chops

Ingredients

- 4 cups Water
- 1/4 cup Kosher salt
- 1/4 cup Sugar
- 1 tablespoon Whole peppercorns
- 1 Bay leaf
- 2 sprigs Fresh rosemary
- 4 Pork chops (each about 1-inch thick)

Instructions

1. Prepare the Brine:
- In a large pot, combine 4 cups of water, 1/4 cup kosher salt, 1/4 cup sugar, 1 tablespoon whole peppercorns, 1 bay leaf, and 1 sprig of fresh rosemary.
- Heat the mixture over medium heat, stirring occasionally, until the salt and sugar dissolve completely.
- Remove from heat and let the brine cool to room temperature. This should take about PT15M (15 minutes).

2. Brine the Pork Chops:
- Place the pork chops in a large, resealable plastic bag or a shallow dish.
- Pour the cooled brine over the chops, ensuring they are fully submerged.
- Seal the bag or cover the dish, and refrigerate for PT1H30M (1 hour and 30 minutes).

3. Prepare for Cooking:
- Remove the pork chops from the brine and rinse under cold water to remove excess salt. Pat dry with paper towels.

4. Cook the Pork Chops on the Stove:
- Heat a large skillet over medium-high heat.
- Add a splash of vegetable oil to the skillet and heat until shimmering.
- Add the pork chops and sear for about PT4M (4 minutes) on each side until they develop a golden-brown crust.
- Lower the heat to medium and add the remaining sprig of rosemary to the skillet.
- Continue cooking for another PT3M (3 minutes) per side, or until the internal temperature of the chops reaches 145°F.

5. Rest and Serve:
- Remove the pork chops from the skillet and let them rest on a plate for PT5M (5 minutes) to allow the juices to redistribute.
- Serve the pork chops garnished with a sprig of fresh rosemary.

Total Time

PT2H
2 hours

Type of Dish

Dinner

Keywords

Pork chops, brined pork, rosemary, stovetop cooking, dinner recipe, savory meal, herb crust, easy pork recipe, succulent chops, flavorful dinner

Recipe Yield

Feeds 4 adults

Calories

Total: 1600 calories

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