How to Cook Tender Pork Chops

Directions

Brining Process: (Allow 30 mins – 4 hrs)

• Brine the pork chops for a brief period by bringing 1 cup of water to a boil, 3 tbsp of kosher salt, 2 smashed garlic cloves, 1/2 tsp black peppercorns, 1 bay leaf and stir to dissolve the salt.
• Add 2 cups of cold water to the brine to bring to room temperature. Place the pork chops in a dish and pour the brine over the top until the chops are submerged; if not, add additional water and salt (1 cup water to 1 tablespoon salt).
• Cover and refrigerate for 30 mins or up to 4 hrs to add flavor and ensure juiciness in the finished chop.

• Turn oven to 400°F and place a large skillet (oven safe) in the oven to heat.
• Remove the chops from the dish, pat dry with paper towels, rub both sides with olive oil, and season with salt and pepper.
• When the oven finishes heating, remove the skillet from the oven and set it over medium-high heat on the stovetop and place the pork chops in the hot skillet.
• Sear the pork chops until the bottom of the chops are golden-brown, about 3 mins.
• Flip the pork chops, transfer to oven, and roast until cooked throughout. About 6 to 10 mins depending on the starting temperature or thickness of the chops.
• When done, transfer chops to a plate, pour any pan juices over the top, and tent the pork chops loosely with foil and let the chops rest for at least 5 minutes before serving.