Meats & Fish
2 ea. Pork chops, bone-in, center cut, 3/4 thick
3 cups Cold water
3 Tbs Kosher salt or 2-1/2 Tbs table salt
2 tsp Garlic, crushed
1 tsp Kosher salt
1 tsp Black pepper, fresh-ground
1/3 tsp Thyme
1 tsp Olive oil
Adapted from thekitchn.com by BBF, July, 2023.
Bring one cup of water to a boil and add the 3 Tbs Kosher salt and crushed garlic; stir until dissolved.
Add the other two cups of water to bring to room temperature.
Place the chops in a shallow dish and poor the water over them. Cover the dish and refrigerate for 30 minutes to 4 hours.
Arrange a rack in the middle of the oven and heat to 400°F. Place a large oven-safe skillet in teh oven to heat.
Mix the remaining Kosher salt, pepper, and thyme.
Remove the chops from the brine and pat dry with paper towels. Rub both sides with olive oil then season with the salt-pepper-thyme mixture. Set the chops aside while the oven finishes heating.
Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop.
Place the chops in the skillet where they will immediately begin to sizzle. Sear until the bottom of the choips are golden-brown, about 3 minutes.
Use tongs to flip the pork chops. Using oven mitts, immediately place the skillet in the oven.
Roast the chops until internal temperature reads 140°F to 145°F. Check after 6 minutes; cooking time may range up to 10 minutes for thicker chops.
Rest the chops for 5 minutes before serving.