Quick-Brined Pork Chops with Rosemary and Brown Sugar
The ultimate Quick Dry-Brined Rosemary Brown Sugar Pork Chops recipe - learn the secret to 15-minute magically juicy pork chops.
3 tablespoons light brown sugar
1 tablespoon kosher salt* (reduce by half if using fine or table salt)
1 tablespoon chopped fresh rosemary
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 pounds thick cut (1 - 1-1/2-inches) pork loin chops, about 4 bone-in or 6 boneless
1 tablespoon extra-virgin olive oil
Heat oven to 425 degrees.
Combine the brown sugar, salt, rosemary, garlic powder and pepper in a small bowl. Sprinkle the mixture on both sides of the pork chops, rubbing it in. Let the chops sit at room temperature for 15 minutes or cover and refrigerate up to 24 hours in advance.
Heat a heavy oven-proof skillet (cast iron is perfect) over medium-high heat until a drop of water sizzles instantly. Add the oil and the pork chops. Sear until nicely browned on one side, 5 minutes or so. Turn the pork chops over and transfer the skillet to the oven.
Roast until the meat is cooked through and feels firm to the touch (140 - 145 degrees on a meat thermometer), 8 - 10 minutes. Let the pork chops rest 5 minutes before serving.
Use 1- 1-1/2-inch thick pork chops.
Preheat your pan to get the best sear.
Serve with wilted greens and roasted potatoes for a simple dinner.
Recipe by Familystyle Food at https://familystylefood.com/rosemary-brown-sugar-pork-chops/