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Ingredients
- Brine:
- 4 1-inch-thick pork chops
- 5 c water
- 1/4 c kosher salt
- 1/4 c sugar
- Marinade:
- 1 t dried thyme leaves, crumbled
- 1 t dried rosemary, crushed
- 2 garlic cloves, pressed
- 2 T balsamic vinegar
- 2 T olive oil
Details
Servings 4
Preparation
Step 1
Rinse the pork chops with water and pat them dry with paper towels.
In a large bowl, whisk together the brine until the sugar and salt are dissolved. Place the pork chops in the brine, cover, and brine overnight in the refrigerator.
Drain the brine. Rinse chops in cold water and let stand in cold water 10 minutes. Pat dry.
Whisk together the marinade ingredients. Place pork chops in the marinade and allow them to marinate for 1 hour.
Preheat the oven to 375F. On the stove, heat a large saute pan over medium-high heat, then pour in 2 tablespoons oil and let it heat untilit simmers. Sear the chops for about 2 minutes on each sides for 2 place them in a roasting pan, or, if your skillet can be placed in the oven, roast them directly in the pan.
Roast the chops until a thermometer indicates their interior temperature is 145F.
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