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Pan-Seared Brined Pork Chops

Source of Recipe

The Culinary Alchemist - adapted from


List of Ingredients

2 cups apple juice

3 cups cold water

1/4 cup kosher salt, plus more to taste

1/4 cup maple syrup or sorghum syrup

3 tablespoons coarsely ground black pepper, plus more to taste

1/2 cinnamon stick

Six 1 1/2-inch-thick Rib pork chops.

1 tablespoon olive oil

Extra-virgin olive oil, for drizzling


Recipe

1. Combine the apple juice, water, salt, maple or sorghum syrup, pepper, and cinnamon in a pot and bring to a simmer, stirring occasionally. As soon as the salt has completely dissolved, turn off the heat and let the brine cool to room temperature.

2. Place the pork chops in a baking dish or some other container that allows them to fit snuggly in a single layer. Add the brine, cover, and refrigerate for 24 hours.

3. Remove the pork chops from the brine and pat them dry. Discard the brine.

4. Preheat the oven to 400°F (204°C).

5. Place a large cast-iron skillet on a burner over medium-high heat. Add the olive oil and heat it until warm but not smoking. Season the pork chops with salt and pepper and carefully place them in the pan. If you can’t fit all the pork chops in the pan without crowding them, then do 2 or 3 at a time. Sear for 3-4 minutes per side. The chops should have some nice caramelization going on and your house should be smelling awesome. Your smoke detector is probably going to go off, too. After you’ve seared the chops, transfer the skillet to the oven for 8-9 minutes or, if you seared the chops in batches, transfer them to a rimmed baking sheet and put that in the oven until perfectly cooked through. Take chops out of the oven when they reach 135 degrees and let them rest 10 minutes.

6. Place the pork chops on plates and drizzle with extra-virgin olive oil.