These easy pan-seared brined pork chops are juicy and full of flavor! The brining process makes sure they stay moist, while a quick sear gives them a lovely golden crust.
I love how simple they are to make—just brine, sear, and serve! Pair them with your favorite veggies, and enjoy a tasty dinner that feels special—but without the fuss!
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops work best for this recipe since the bone adds flavor and moisture. If you can only find boneless chops, they’ll also work, just cook them a bit less.
Kosher Salt: Kosher salt is great for brining due to its texture and ability to dissolve easily. If you don’t have kosher salt, you can substitute it with table salt, but use less (about half) as it’s finer and saltier.
Sugar: Sugar helps balance the flavors and enhance browning. You can use brown sugar for a more caramelized flavor or try honey as a substitute if you’re looking for a natural sweetener!
Fresh Thyme: Thyme adds a lovely herbaceous note. Feel free to substitute it with rosemary, sage, or even Italian seasoning based on what you have or prefer.
How Do I Ensure Perfectly Searing My Pork Chops?
Searing is all about achieving that beautiful golden crust. Here’s how to get it right:
- Make sure your skillet is hot enough before adding the pork chops. This helps them brown rather than steam.
- Don’t overcrowd the pan. If you have more chops, cook them in batches to maintain high heat.
- Pat the chops dry with paper towels before seasoning. Moisture on the surface can prevent browning.
- Once in the pan, don’t move them around! This allows a nice crust to form before flipping.
Following these tips will lead to perfectly seared, delicious pork chops that impress everyone at the dinner table!
Easy Pan Seared Brined Pork Chops
Ingredients:
- 2 bone-in pork chops, about 1 inch thick
- 4 cups water
- 1/4 cup kosher salt
- 2 tablespoons sugar
- 4 garlic cloves, smashed
- 4-5 sprigs fresh thyme (plus extra for cooking)
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons unsalted butter
How Much Time Will You Need?
This recipe takes approximately 1 hour and 45 minutes, including 30 minutes for brining and about 15 minutes for cooking. The rest of the time is for prep and letting the pork chops rest after cooking. Enjoy a delicious meal without spending all day in the kitchen!
Step-by-Step Instructions:
1. Make the Brine:
In a large bowl or container, whisk together 4 cups of water, 1/4 cup of kosher salt, and 2 tablespoons of sugar until everything is dissolved. Then, add in the smashed garlic cloves and fresh thyme sprigs. Place the pork chops in the brine, cover the container, and refrigerate for at least 30 minutes. For best results, aim for 1-2 hours.
2. Prepare for Searing:
After brining, carefully remove the pork chops from the brine and pat them dry with paper towels. Make sure they’re very dry—this is crucial for achieving that beautiful sear. Discard the leftover brine.
3. Season the Chops:
Lightly season the pork chops with freshly ground black pepper. There’s no need for extra salt since they’ve already been brined.
4. Heat the Skillet:
Heat a heavy skillet, preferably cast iron, over medium-high heat until it’s very hot. Add in 2 tablespoons of olive oil and let it heat up for a minute.
5. Sear the Pork Chops:
Carefully place the pork chops in the hot skillet. Allow them to sear without moving them for about 4-5 minutes on the first side, or until they develop a nice golden crust.
6. Flip and Add Butter:
After 4-5 minutes, flip the chops over. Add 2 tablespoons of butter and a few extra thyme sprigs to the pan. As the chops cook for another 4-5 minutes, spoon the melted butter and thyme-infused oil over the top. This keeps the pork moist and adds wonderful flavor.
7. Check Doneness:
The pork chops are ready when they reach an internal temperature of 145°F (63°C). Use a meat thermometer for accuracy to avoid overcooking.
8. Rest and Serve:
Once cooked, remove the pork chops from the pan and allow them to rest for about 5 minutes. This resting time allows the juices to redistribute, keeping them juicy. Serve with roasted vegetables or a fresh salad for a delightful meal!
This method results in juicy, flavorful pork chops with a beautifully browned crust, thanks to the brining and pan searing. Enjoy your culinary creation!
FAQ for Easy Pan Seared Brined Pork Chops
Can I Use Boneless Pork Chops Instead of Bone-in?
Yes, you can! Boneless pork chops will also work well in this recipe. Just be aware that they may cook a bit faster, so keep an eye on the internal temperature to avoid overcooking.
How Long Can I Brine the Pork Chops?
You can brine the pork chops for anywhere from 30 minutes to 2 hours. If you’re short on time, 30 minutes will still add flavor; however, brining for about 1 to 2 hours will yield the juiciest results.
What Should I Do if I Don’t Have Fresh Thyme?
No problem! If you don’t have fresh thyme, you can use dried thyme instead. Just use about 1 teaspoon of dried thyme in place of each sprig since dried herbs are more concentrated in flavor.
How Do I Store Leftover Pork Chops?
Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them gently in a skillet over low heat, adding a splash of broth or water to keep them moist.
