Brining pork chops keep them juicy, and this is a great alternative to cooking them on a grill.
Recipe adapted from Bon Appetit.
- 1/4 cup kosher salt
- 4 cups water
- 1 Tbs. vegetable oil
- 2 to 4 1 1/2-inch-thick bone-in pork rib chops,8 to 10 oz. each
- Kosher salt and freshly ground black pepper
- 8 sprigs sage
- 2 garlic cloves, peeled, smashed
- 1 Tbs. unsalted butter
Combine 1/4 cup kosher salt and 4 cups water in a baking dish, stirring to dissolve the salt. Add the pork chops. Brine for 30 minutes in the refrigerator, and then for another hour on the counter at room temperature.
Heat oil in a large skillet over medium-high. Remove the pork chops from the brine and pat dry. Season pork chops all over (including the fat cap) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8 to 10 minutes (cook time will depend on thickness of chops).
Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).
Cut away the bone and slice pork about 1/4-inch thick. Serve with any juices from the cutting board spooned over top.