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Amazing 4-Step Pork Chops That Finally Stay Juicy

The Pork Chops That Finally Stay Juicy
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Follow these steps to cook pork chops that remain incredibly juicy and tender every time. We focus on technique to defeat dry meat.

Ingredients

Scale
  • 4 Bone-in Pork Chops (about 1 inch thick)
  • 1/4 cup Kosher Salt
  • 2 tablespoons Brown Sugar
  • 1 teaspoon Black Peppercorns, freshly cracked
  • 2 sprigs Fresh Rosemary
  • 4 cloves Garlic, smashed
  • 2 tablespoons Olive Oil
  • 2 tablespoons Unsalted Butter

Instructions

  1. Create the brine: Dissolve salt and brown sugar in 4 cups of hot water. Add 1 cup of ice water to cool the mixture quickly.
  2. Submerge the pork chops in the cooled brine. Place in the refrigerator for at least 4 hours, up to 12 hours. This step locks in moisture.
  3. Remove chops from brine. Discard brine. Pat the pork chops completely dry using paper towels. Drying the surface is key for a good sear.
  4. Season the dry chops generously with black pepper. Do not add more salt, as the brine has already seasoned them.
  5. Heat olive oil in a heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering.
  6. Carefully place the pork chops in the hot skillet. Sear for 3 to 4 minutes without moving them until a deep brown crust forms.
  7. Flip the pork chops. Reduce the heat to medium. Add the butter, rosemary sprigs, and smashed garlic to the pan.
  8. Tilt the pan slightly and use a spoon to continuously baste the melting butter over the chops for 3 to 5 minutes.
  9. Check the internal temperature with a meat thermometer. Remove the chops from the pan when they reach 140 degrees Fahrenheit.
  10. Transfer the chops to a cutting board. Tent loosely with foil. Let them rest for 10 minutes before serving. The temperature will rise to a safe 145 degrees while resting, keeping them juicy.

Notes

  • Bone-in chops retain more moisture than boneless cuts.
  • Do not skip the resting period; this allows juices to redistribute throughout the meat.
  • Use a meat thermometer. Guessing leads to dry pork.
  • If your chops are thinner than 1 inch, reduce the searing and basting times slightly.

Nutrition

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