Brined Pork Chops
- 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
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.
*Available in our retail stores.