Whisk together water, salt, and brown sugar until salt and sugar dissolve.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Whisk
- Paper towels
- 13x9x2-inch baking pan
- 10-or-12-inch cast iron pan
- Spoon
Directions
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 Tip
Nutrition cannot be accurately calculated for brined foods.