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.
yield
4 serving(s)
prep time
23 Hr
cook time
35 Min
method
Bake
Ingredients For brined thick cut pork chop with pan sauce
- BRINE
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4 cwater or more to make sure the chops are submerged
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1/2 cKosher salt
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2lemons, halved
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8 sprigthyme
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3 sprigrosemary
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4 clovegarlic smashed
- PORK CHOPS
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4bone in thick cut pork chops
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salt and pepper
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1/4 cvegetable oil
- PAN SAUCE
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1 lgshallot, minced
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2 clovegarlic, minced
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3/4 cchicken stock
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1/2 cdry white wine
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1/4 tspwhite wine vinegar
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1 tspfresh thyme
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4 Tbspcold butter, cut into 4 chunks
How To Make brined thick cut pork chop with pan sauce
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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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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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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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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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