These easy pan-seared brined pork chops are juicy and flavorful. Brining helps them stay tender, while a quick sear gives them a lovely golden crust!
I can’t help but smile when the smell fills the kitchen. They cook up in no time, making them perfect for busy weeknights. Serve with veggies, and you’ve got a meal that’s a hit!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are best for flavor and juiciness. If you only have boneless, they work too, but adjust cooking time since they may cook faster.
Brine Ingredients: Using kosher salt is ideal because it’s less salty than table salt. You can use sea salt instead, but reduce the amount slightly. Brown sugar can replace white sugar, adding a bit of molasses flavor.
Fresh Thyme: This herb brings a lovely aroma! If you don’t have fresh thyme, dried thyme can be used, but reduce the quantity to about one teaspoon.
Olive Oil and Butter: For a rich flavor, I always recommend using butter, but you could use ghee or any neutral oil if you want a dairy-free option. Just know it’ll change the flavor slightly.
How Do I Get a Perfect Sear on My Pork Chops?
Achieving that golden-brown crust is all about high heat and moisture control. Here’s how:
- Make sure your skillet is hot before adding pork chops. This helps seal in the juices.
- Pat the chops dry to avoid steam and to help them sear better.
- Avoid crowding the pan. Cook in batches if necessary to give each chop enough contact with the pan for an even sear.
- Don’t flip too soon! Let one side brown before turning to achieve that delicious crust. Typically, 3-4 minutes on each side does the trick.
Easy Pan Seared Brined Pork Chops
Ingredients You’ll Need:
For the Brine:
- 4 cups water
- ¼ cup kosher salt
- 2 tablespoons sugar
- 4 cloves garlic, smashed
- 4-5 sprigs fresh thyme (plus more for cooking)
- 1 teaspoon whole black peppercorns
For the Pork Chops:
- 4 bone-in pork chops, about 1 to 1½ inches thick
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes for prep once your brine is ready and at least 1 hour to brine (up to 4 hours if you want more flavor). Cooking the pork chops will take about 10-15 minutes. In total, expect to spend around 1 hour and 30 minutes for a delicious meal!
Step-by-Step Instructions:
1. Make the Brine:
In a large bowl, mix together the water, kosher salt, sugar, smashed garlic, fresh thyme sprigs, and black peppercorns. Stir until the salt and sugar dissolve completely. This brine will help keep your pork chops moist and flavorful.
2. Brine the Pork Chops:
Carefully place the pork chops into the brine, ensuring they are fully submerged. Cover the bowl and pop it in the fridge for at least 1 hour, or up to 4 hours if you have the time!
3. Prepare for Cooking:
Once ready, take the pork chops out of the brine and pat them dry with paper towels. This step is very important for achieving a nice sear! Let them rest at room temperature for about 15 minutes.
4. Heat the Skillet:
Place a heavy skillet or cast-iron pan over medium-high heat. Add the olive oil and swirl it around to coat the bottom of the pan. You want it hot and ready for searing!
5. Sear the Pork Chops:
Carefully add the pork chops to the skillet, making sure not to crowd them. Sear for about 3-4 minutes on each side until they get that lovely golden-brown crust.
6. Add Flavor:
After searing, reduce the heat to medium-low, then add the butter along with a few sprigs of fresh thyme to the pan. As the butter melts, tilt the skillet slightly and spoon the melted butter and thyme over the pork chops repeatedly. This baste adds extra flavor!
7. Finish Cooking:
Keep cooking the pork chops, flipping them occasionally and basting, until they reach an internal temperature of 140–145°F (60–63°C). This should take an additional 3-5 minutes depending on the thickness of your chops.
8. Rest:
Once cooked, transfer the pork chops to a plate and let them rest for about 5 minutes. Resting is key for ensuring each bite is juicy and tender!
9. Serve:
Garnish with extra fresh thyme and a sprinkle of black pepper if desired. Enjoy your delicious pan-seared brined pork chops alongside your favorite sides!
Happy cooking and enjoy your meal!
FAQ: Easy Pan Seared Brined Pork Chops
Can I Use Boneless Pork Chops Instead?
Yes, you can use boneless pork chops! Just keep in mind that they may cook faster than bone-in chops, so start checking for doneness a few minutes earlier. Aim for an internal temperature of 140–145°F (60–63°C).
How Long Can I Brine the Pork Chops?
For best results, brine the pork chops for at least 1 hour. If you have more time, you can brine them for up to 4 hours for enhanced flavor and tenderness.
What If I Don’t Have All the Brine Ingredients?
No worries! You can still make a simple brine with just salt and water. For added flavor, consider adding herbs like rosemary or oregano, or even citrus slices if you have them on hand!
How Should I Store Leftover Pork Chops?
Store any leftover pork chops in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet over low heat to keep them from drying out. You can add a splash of broth or water to help moisten them while reheating.
