To quote Homer Simpson:
“(Lisa) “I’m going to become a vegetarian” (Homer) “Does that mean you’re not going to eat any pork?” “Yes” “Bacon?” “Yes Dad” Ham?” “Dad all those meats come from the same animal” “Right Lisa, some wonderful, magical animal!””
“Porkchops and bacon, my two favorite animals.”
After this recipe I will never prep pork a different way again. In researching some well known chefs many say that you should always brine pork (especially chops). So I did…and so should you.
Grab three bone-in double cut pork chops.
Prepare the brine: Boil 2 quarts of water. Add in 3/4 cup each salt and sugar to dissolve. Take off of the heat and stir in a couple of sprigs of fresh thyme and rosemary, 1 T mustard seeds, 1 t whole peppercorns, and 1 t coriander seeds. Add about 2 quarts of ice and stir to dissolve. Allow the brine to cool completely. Then place the chops in the brine and refrigerate overnight or up to 24 hours.
This is my little pork chop aquarium…
Remove the chops after brining and pat dry. Allow to come to room temperature. In a large skillet heat a couple of tablespoons of oil (canola, sunflower, etc). Brown the chops for about four minutes on each side.
Then add 2 T butter to the pan, melt and baste the chops constantly for about 5 minutes (turning the chops every couple of minutes).
During the last few minutes of cooking add in one crushed garlic clove, and a sprig each of fresh rosemary and thyme to infuse the basting juice. Continue basting.
Cook to an internal temperature of 125. Remove from the pan and let sit for about ten minutes. Baste again with the pan drippings if desired.
I guarantee that you will never cook chops any other way again…
The Grilled Atheist