brined thick cut pork chop with pan sauce
This is the best brine I have used for pork. This recipe is a reverse sear that works well for pork.
prep time
23 Hr
cook time
35 Min
method
Bake
yield
4 serving(s)
Ingredients
- BRINE
- 4 cups water or more to make sure the chops are submerged
- 1/2 cup Kosher salt
- 2 lemons, halved
- 8 sprigs thyme
- 3 sprigs rosemary
- 4 cloves garlic smashed
- PORK CHOPS
- 4 bone in thick cut pork chops
- salt and pepper
- 1/4 cup vegetable oil
- PAN SAUCE
- 1 large shallot, minced
- 2 cloves garlic, minced
- 3/4 cup chicken stock
- 1/2 cup dry white wine
- 1/4 teaspoon white wine vinegar
- 1 teaspoon fresh thyme
- 4 tablespoons cold butter, cut into 4 chunks
How To Make brined thick cut pork chop with pan sauce
-
Step 1Place all the brine ingredients in a large Ziploc bag. Add the pork chops and seal and then sit for 24 hours.
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Step 2Preheat oven to 275 degrees. Remove the pork chops from the brine and discard the brine. Pat the chops dry and season with salt and pepper. Transfer to a baking sheet and place in the oven and roast for about 30 minutes. internal temp 120 degrees.
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Step 3Get a cast iron pan or other pan hot on the top of the stove. Add the vegetable oil into the pan and once it starts to smoke add chops two at a time. Let sear on each side about 4 minutes per side. Set aside to rest and sear the other two. Remove to a cutting board and let rest.
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Step 4Pour off all the fat except for 1 Tbsp. Add the shallots and garlic and cook about 1 minutes. Add the broth and wine and scrap up the bits on the bottom of the pan. Simmer about 6 to 7 minutes to reduce. Stir in the vinegar and thyme. Remove from heat and whisk in the butter 1 piece at a time. Serve the pan sauce over the chops
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