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Brined Pork Chops

Brined Pork Chops
An old-fashioned technique, brining involves soaking meat or poultry in a flavorful saltwater solution to enhance its juiciness. The food doesn't taste salty when cookedit's tender and succulent.

Ingredients:

  • 1 cup brining blend*
  • 2 bone-in double-cut pork chops, each 8 oz. and about 1 1/2 inches thick
  • Olive oil for brushing
  • Freshly ground pepper, to taste

Directions:

Prepare the brining blend according to the package instructions for meat weighing 5 lb. or less. Add the pork chops and refrigerate as directed for 6 to 12 hours.

Preheat an oven to 400°F.

Remove the chops from the brine, rinse well with cold water and pat dry with paper towels.

Heat a grill pan over medium-high heat. Brush the pork chops on both sides with olive oil and season with pepper. Arrange the chops on the pan and cook until dark grill marks appear underneath, 3 to 4 minutes per side. Transfer the pan to the oven and cook until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 140°F, 8 to 9 minutes, or until done to your liking.

Transfer the chops to a warmed plate, cover loosely with aluminum foil and let rest for 10 minutes before serving. Serves 2.

Williams-Sonoma Kitchen.

*Available in our retail stores.