These juicy pork chops are soaked in a flavorful brine that keeps them tender and packed with savory goodness. Perfect for a quick weeknight dinner or a cozy weekend meal, they’re sure to become a family favorite.
Start by cracking about half of the peppercorns. In a pot, combine the cracked peppercorns, salt, sugar, garlic, and mustard with boiling water. Stir everything well until the sugar and salt are completely dissolved. Then, slowly whisk in the vinegar, olive oil, and lemon juice until the mixture is smooth. Pour the brine into a shallow glass or ceramic dish.
If the brine feels hotter than lukewarm, toss in some ice cubes to cool it down. Add the pork chops to the brine, cover the dish, and let them marinate at room temperature for about two hours. Make sure to turn the chops every now and then so they soak up the flavor evenly.
When you’re ready to cook, heat some olive oil in a frying pan over medium-high heat along with garlic, whole peppercorns, and a pinch of chile powder. Take the pork chops out of the brine and place them in the pan. Sear each side for about two minutes until they get a nice color.
After that, flip the chops, lower the heat to a gentle simmer, and cover the pan. Let them cook slowly, checking every five minutes. They’re done when an instant-read thermometer inserted into the thickest part hits 160°F (71°C), usually about 10 to 15 minutes more.
- Make sure to fully submerge the pork chops in the brine for even seasoning.
- Pat the meat dry before cooking to get a nice sear and crispy edges.
- Use a meat thermometer to avoid overcooking; aim for an internal temperature of 145°F (63°C).
Brining pork chops makes them incredibly juicy and full of flavor. The savory taste combined with a tender texture creates a satisfying meal that feels both comforting and special. It’s an easy way to elevate a simple dish.
These pork chops pair wonderfully with roasted vegetables or a fresh green salad. A side of mashed potatoes or creamy polenta can also complement the rich, savory flavors perfectly.
Store cooked pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven or on the stove to keep them moist and tender. Avoid microwaving to prevent drying out.
