Whisk together water, salt, and brown sugar until salt and sugar dissolve.
Lean pork, such as pork chops, are good for brining. The salt and sugar mixture draws in moisture making for a tender and juicy chop.
Servings and Ingredients
|4 c. water|
|¼ c. Hy-Vee salt|
|2 tbsp. Hy-Vee brown sugar, packed|
|4 (12-oz. each) Midwest Pork bone-in loin chops, 1-inch-thick|
|24 fresh thyme sprigs, divided|
|2 lemons, sliced|
|2 Hy-Vee dried bay leaves|
|1 tbsp. Hy-Vee whole peppercorns|
|10 clove(s) garlic, sliced and divided|
|4 tsp. Hy-Vee canola oil, divided|
|2 tbsp. Hy-Vee salted butter, divided|
Things To Grab
- Medium bowl
- Paper towels
- 13x9x2-inch baking pan
- 10-or-12-inch cast iron pan
Pat pork chops dry with paper towels. Place in a single layer in a 13x9x2-inch dish. Pour brine mixture over chops. Add 12 thyme sprigs, lemon wedges, bay leaves, peppercorns, and 4 cloves garlic. Cover and refrigerate for 4 hours.
Remove chops from brine; pat dry. Heat 2 teaspoons oil in a 10-or-12-inch cast iron skillet over medium heat until shimmering. Add 2 pork chops; cook 14 to 16 minutes or until done (145 degrees), turning once halfway through. remove skillet from heat; add 1 tablespoon butter, 4 thyme sprigs, and 3 cloves garlic. When butter has melted, carefully spoon mixture over chops several times.
Transfer chops and butter mixture from skillet to a serving platter; keep warm. Wipe skillet clean. Repeat with remaining chops. Garnish chops with remaining thyme sprigs, if desired.
Hyvee Culinary Expert TipNutrition cannot be accurately calculated for brined foods.