Easy & Juicy Pork Chops!
The key word here is JUICY!
We’ve all had them…the leathery, pan cooked or grilled chops. We start with such good intentions and then no matter what we do, how carefully we watch them, how quick we are with the meat thermometer…we get dried out, boring chops.
I love pork chops but I got so tired of trying to cook a decent, basic pork chop that I almost always braise my chops now either with tomatoes & sage (our first, and still probably my favorite recipe here) or porcini mushrooms.
But the other day I had beautiful bone in chops and no tomatoes and no porcini mushrooms and I definitely was NOT going out to the store again. So, google to the rescue!
I googled “juicy pork chops” and this awesome and EASY technique popped up.
There are 2 key steps to this process: brining the pork and cooking in a pre-heated pan. Very important – more on both of these later.
And I’ll tell you right now that even though I almost skipped the brining step, I’m so glad I did it. These chops were the best, juiciest pan cooked chops we’ve ever had.
Here’s what you need:
Bone-in Pork Chops, Salt (Sea Salt or Kosher Salt preferred), Whole Peppercorns, Bayleaf, Garlic (not pictured) Olive Oil, Salt & Pepper
Essential to juicy chop success is an instant read meat thermometer. They’re available at the grocery store and pretty cheap. If you don’t have a thermometer, you really can’t know the internal temp of your meat so you might be doing everything right and still overcook your lovely pork chops.