The Perfect Pork Chops, Juicy & Tender That Will Rival Any Top Restaurant!

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Need an excellent pork chop recipe that’s moist, tender, and seasoned throughout with a dark, caramelized sheen? Using a well-known process that locks in moisture and flavor, and basted in aromatic brown butter, it’s a pork chop recipe that will rival any top restaurant to give you the ultimate pork chop experience!

The secret to any juicy meat is brining. Start with placing a 2″ thick bone-in chop in a brine solution, and refrigerate for 8-12 hours for the chops to absorb the extra liquid and salt for juicy, tender and flavorful results.

In less than 30 minutes, you get a mouthwatering inside and a slightly crusted outside with a gorgeous caramel color dripping with its own juice mixed with garlic sage butter. It’s a worthwhile recipe that will definitely impress anyone! Trust us, you won’t regret it!

Moist, tender, seasoned throughout & basted in garlic sage butter. It’s sensational!

HOW TO MAKE PAN-ROASTED JUICY & TENDER PORK CHOPS

Inactive time: 8-12 hours
Cook time: 27-30 minutes
Yields: 2


Ingredients:

  • 1/2 Cup kosher salt
  • 1/2 Cup sugar
  • 1 teaspoon juniper berries (see Notes)
  • 1/2 Tsp whole black peppercorns
  • 1 head of garlic, halved crosswise, plus 2 unpeeled cloves for basting
  • 2 large sprigs thyme
  • 1 2-inch-thick bone-in pork chop (2 ribs; about 1 1/4 lb.)
  • 2 Tbs grapeseed or vegetable oil
  • 3 Tbs unsalted butter
  • Flaky or coarse sea salt

Directions:

  1. Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic, and 1 thyme sprig; stir to dissolve salt and sugar. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork chop; cover and chill for at least 8 and up to 12 hours. Remove from the refrigerator and allow to rest 20-30 minutes on the counter before cooking.
  2. Preheat oven to 450°. Set a wire rack inside a rimmed baking sheet.
  3. Remove chop from brine; pat dry. Heat oil over medium-high heat in a large cast-iron or another oven-proof skillet. Cook chop until beginning to brown, 3-4 minutes. Turn and cook until the second side is beginning to brown, about 2 minutes. Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total.
  4. Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly until an instant-read thermometer inserted horizontally into center of meat registers 135°, about 14 minutes. (Chop will continue to cook during basting and resting). Remove skillet from the oven.
  5. Carefully drain fat from skillet and place the skillet over medium heat. Add butter, 2 unpeeled garlic cloves, and remaining thyme sprig; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste the chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes.
  6. Transfer the pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes. Cut pork from bones, slice, and sprinkle with sea salt.

Notes:

  1. Juniper berries give a clean, sweet flavor to meats, especially wild game or pork, that tastes similar to a cross between a rosemary and berries. They will transform your meat or vegetables. If they’re not available at your local supermarket, you can substitute with gin, which juniper berries are used in their production [1 Tsp of gin per 2 berries. Or, 1 sprig of fresh rosemary per 4 berries. Or, a single crushed bay leaf per 6 berries].

Want Another Delicious Recipe? Now Watch How To Make Honey Garlic Pork Chops!

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