For the brine:
3 c. cold water. divided (1 c. and 2 c.)
3 T. salt
2 smashed garlic cloves
1/2 t. black peppercorns
1 bay leaf
For the chops:
2 to 4 pork chops, center cut, bone on, 3/4 to 1 inch thick
olive oil
salt and pepper
- Bring 1 c. of water to a boil, add the salt and the other flavorings.
- Stir to dissolve salt.
- Add the other 2 cups of cold water and bring to room temperature. If it is too hot the meat will start to cook. Use ice cubes if you have to.
- Place the chops in a shallow dish and pour brine over the top. If it does not cover add additional 1 cup water with 1 T. salt.
- Cover and refrigerate for 3 to 4 hours.
- Heat the oven to 400 degrees. Place a oven safe skillet (cast iron is best) in the oven and heat for 10 minutes or until very hot.
- Remove the chops from the brine and pat dry with paper towels.
- Rub both sides of the chops with olive oil, then sprinkle with salt and pepper.
- Using oven mitts, carefully remove the hot skillet and set it over medium high heat on the stovetop.
- Lay the pork chops in the skillet and sear until the undersides of the chops are seared golden brown. Do not turn. Turn down the heat if it smokes too much.
- Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.
- Roast the chops until cooked though or until meat thermometer registers 145 degrees at thickest part. Cooking times will be 6 to 10 minutes.
- Transfer the chops to a plate and pour any pan juices over the top.
- Tent loosely with foil and let the chops rest at least 5 minutes.
