These pork chops are amazingly flavorful from a simple garlicky, herby brine.
Ingredients
- 4 thick cut bone-in pork chops
- 4 cups water
- 1/4 cup salt
- 2 tablespoons brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 bay leaf
- 1 bunch rosemary
- 2 cloves garlic, smashed
- 1 tablespoon butter
- 1 tablespoon Koroneiki Greek Extra Virgin Olive Oil
Instructions
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Mix the water, salt, sugar, pepper, coriander seeds, bay lead, rosemary and garlic in a pot and bring to a simmer. Mix well until the salt is dissolved, turn off the heat and cool.
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Once cooled, transfer the brine to a bowl or a food storage bag and add the pork chops. Brine the pork chops for 2 hours or up to overnight. Remove the pork chops from the brine, rinse and dry with a paper towel.
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Heat a large skillet over medium heat and add the olive oil and butter. Cook the pork chops for about 8 minutes per side until seared well and cooked to an internal temperature of 145 degrees. Rest for 5-10 minutes before serving.
Takes 15 minutes (plus brining time)
Serves 4
