I serve pork chops every week and I start to worry that we’ve hit Pork Chop Critical Mass.
There’s only so many ways to make chops interesting, right?!
Especially when you’re dealing with Hubs who likes his meat a) seared and b) spicy.
Any variation on those two elements and he suspiciously pokes at the meat: “What’s this?”
But I refuse to constantly fry our meat. For one thing, it’s not the healthiest choice (even if you’re using good quality fats) and for another, it’s doesn’t exactly test my culinary skills or Hubs’ palate.
So I mixed it up last week with this simple recipe for juicy pork and, man, it is juicy. Seriously moist. Like melt-in-your-mouth-are-these-chops-made-of-butter juicy.
Super Juicy Pork Chops (serves 2)
*from The Ktchn
- 2 bone-on pork chops (about 3/4 inch thick)
- extra virgin olive oil
- sea salt & black pepper
- 3 cups water
- 2 garlic cloves, smashed/crushed
- 3 tbsps sea salt
- Pour 1 cup of water into a saucepan and bring to a boil. Add the salt and garlic cloves, stir to dissolve the salt then take off the heat.
- Pour the boiled water into a jug and add the remaining two cups to cool the brine down to room temperature.
- Put the chops in a glass storage container large enough to fit them and the brine. Pour over the brine, cover and chill for 30 minutes-4 hours.
- Drain off the brine, pat the chops dry then season. Brush each side of the chops with olive oil.
- Heat the oven to 400 and while it’s heating, use a skillet or a frying pan to sear the chops – make sure the pan is hot first by placing it over the stove on a high heat. When it’s hot, add the chops and let them sear for 2-3 minutes on each side until browned.
- Remove the pan from the heat and, if you’re using a cast iron skillet, transfer to the oven (if you’re using a pan that can’t be trusted in the oven then simply transfer to a suitable baking tray or dish). Bake for 6-8 minutes until cooked through.
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