Cookwith

Name: Juicy Brined Pork Chops with Herb Pan Sauce
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 bone-in pork chops (about 1 inch thick); 3 cups water; 3 tbsp kosher salt; 1 tbsp sugar; 1 tbsp olive oil; 1 tbsp unsalted butter; 2 cloves garlic, minced; 1 tbsp fresh thyme leaves (or 1 tsp dried thyme); 1/2 cup low-sodium chicken broth; 1 tsp Dijon mustard; Black pepper, to taste

Juicy Brined Pork Chops with Herb Pan Sauce

CaramelizedBroccoli5156

These juicy brined pork chops deliver maximum tenderness and flavor thanks to a quick salt-and-sugar brine inspired by test kitchen science. The pan sauce, made with garlic, thyme, and a touch of Dijon, brings French bistro vibes and is perfect for soaking up with bread or roasted potatoes. Brining is the secret here—it locks in moisture and seasons the meat throughout, ensuring a succulent bite every time. Simple, elegant, and weeknight-friendly, this dish feels special but is easy enough for any day of the week.

Ingredients

Instructions

In a medium bowl, dissolve the salt and sugar in the water. Submerge pork chops in the brine and refrigerate for 30 minutes (not longer to avoid over-salting).
Remove pork chops from brine, pat dry thoroughly with paper towels, and season lightly with black pepper.
Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook undisturbed for 3-4 minutes per side until golden brown and internal temperature reaches 145°F. Remove chops and tent with foil to rest.
Reduce heat to medium. Add butter to the skillet. Stir in garlic and thyme, cooking until fragrant, about 30 seconds.
Pour in chicken broth, scraping up any browned bits from the pan. Stir in Dijon mustard and simmer until the sauce is reduced by half, about 2-3 minutes.
Return pork chops to the pan, turning to coat in the sauce. Simmer 1 minute, then transfer to plates and spoon remaining sauce over top.