Cookwith

Name: Brined Pan-Seared Pork Chops with Herb Pan Sauce
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 bone-in pork chops (1-inch thick, about 8 oz each); 4 cups water; 1/4 cup kosher salt; 2 tbsp sugar; 2 tbsp olive oil; 1 tbsp unsalted butter; 2 cloves garlic, smashed; 1 sprig fresh rosemary; 1 sprig fresh thyme; 1/2 cup low-sodium chicken broth; 1 tsp Dijon mustard; 1 tbsp chopped fresh parsley; Freshly ground black pepper; Lemon wedges, for serving

Brined Pan-Seared Pork Chops with Herb Pan Sauce

PickledCelery6050

This recipe delivers ultra-juicy pork chops thanks to a quick brine, inspired by foolproof test kitchen techniques. Pan-searing locks in flavor and forms a golden crust, while a fragrant herb and garlic pan sauce adds elegance and complexity. The brining step ensures the meat stays moist and tender, even if slightly overcooked. Finished with a touch of Dijon and fresh lemon, this dish is both rustic and refined—perfect for a late-summer dinner in Ontario. Serve with roasted potatoes or a crisp green salad for a complete meal.

Ingredients

Instructions

In a large bowl, dissolve kosher salt and sugar in 4 cups cold water to make a brine. Submerge pork chops and refrigerate for 30 minutes (up to 2 hours).
Remove pork chops from brine, rinse under cold water, and pat completely dry with paper towels. Season both sides with black pepper.
Heat olive oil in a large skillet over medium-high heat. When shimmering, add pork chops. Sear undisturbed for 3-4 minutes per side, until deep golden brown and internal temperature reaches 140°F. Transfer to a plate and tent with foil.
Reduce heat to medium. Add butter, smashed garlic, rosemary, and thyme to the skillet. Stir for 1 minute until fragrant.
Pour in chicken broth, scraping up browned bits. Whisk in Dijon mustard and simmer until slightly reduced, about 2 minutes. Remove from heat and stir in chopped parsley.
Return pork chops to the pan and spoon sauce over them. Let rest in sauce off heat for 2-3 minutes.
Serve pork chops drizzled with pan sauce and a squeeze of fresh lemon.