Weeknight Quick-Brined Pork Chops

These quick-brined pork chops soak in a citrusy, garlicky herb brine before being pan-seared with butter, resulting in tender, juicy meat with rich, aromatic flavor—perfect for an easy weeknight meal.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

6 bone-in pork chops, cut 1 inch thick

4 cups water

1 orange, quartered and juiced

½ cup kosher salt

½ cup demerara sugar

6 cloves garlic, crushed; plus 2 large peeled whole cloves

1 tablespoon whole black peppercorns

2 bay leaves

Sprigs of fresh herbs, such as thyme, rosemary, sage; divided

2 cups cubed ice

Canola oil

5 tablespoons chilled unsalted butter, divided

Directions

Trim excess fat from pork chops, if necessary. Place pork chops in a single layer in a 2- to 3-inch-deep glass baking dish, or place in an extra-large (2-gallon) resealable plastic bag set on a rimmed pan. Set aside.
In a medium saucepan combine water, orange quarters and juice, salt, sugar, 6 crushed garlic cloves, peppercorns, bay leaves and a few desired herb sprigs. Heat over medium heat just until salt and sugar are dissolved, stirring occasionally.
Pour brine into an 8-cup glass measuring cup; add ice. Allow ice to dissolve. If necessary, chill brine to 45°F. Pour chilled brine over chops in baking dish or resealable bag. Cover and refrigerate 2 hours, turning chops after 1 hour.
To cook, remove chops from brine; discard brine. Pat pork chops dry with paper towels. Lightly rub both sides of chops with canola oil. Heat a large cast-iron skillet over medium-high heat. Add 3 chops; cook chops 8 to 10 minutes or until internal temperature reaches 135°F, turning halfway through. Add 3 tablespoons butter, 1 whole garlic clove and 3 sprigs fresh herbs. Continue cooking 5 to 7 minutes or until internal temperature reaches 145°F, turning halfway through and basting with melted butter. Transfer to platter; cover to keep warm. Repeat with remaining 3 chops, 2 tablespoons butter, whole garlic clove and 2 or 3 sprigs fresh herbs.
Serve pork chops hot, or cool and transfer to a covered container; refrigerate up to 3 days or freeze up to 3 months.