Succulent Pan Seared Rosemary Garlic Pork Chops

 

Succulent Pan Seared Rosemary Garlic Pork Chops

The secret to any amazing pork chop is a brine, this makes your job keeping these bad boys juicy and tender that much easier. This is no exception and kicks it up with a rosemary garlic paste for a mouthwatering finish!
Keyword rosemary garlic pork chops
Prep Time 5 minutes
Cook Time 7 minutes
Brining Time 2 hours
Total Time 2 hours 15 minutes
Servings 4
Author Ian Wickman

Ingredients

Brown Sugar Brine

  • 2 cups water
  • 3 tbsp salt
  • 2 tbsp brown sugar

Rosemary Garlic Paste

  • 2 tbsp olive oil
  • 2 tbsp garlic, minced
  • 2 tbsp rosemary, chopped

Pan Seared Pork Chops

  • 4 each boneless pork chops
  • 1 pinch pepper
  • 2 tbsp butter

Instructions

Brown Sugar Brine

  • Combine the water, salt, and brown sugar in a bowl and whisk until everything is dissolved.
  • Place the pork chops in a large ziplock bag and pour the brine over. Press the air out and seal.
  • Place the bag in a bowl (in case of leaks) and refrigerate for at least 2 hours, up to 6 or so.

Rosemary Garlic Paste

  • In a small bowl combine the garlic, rosemary, and olive oil and mush together into a nice paste with a fork.

Pan Seared Pork Chops

  • Remove the pork chops from the brine and dry off.
  • Sprinkle them with a bit of pepper (no real need for salt since they've been brining).
  • Heat a large skillet over medium high heat and add the butter to the pan (before it's fully up to heat).
  • The butter will melt and start to brown a bit and once the pan is hot add the pork chops to the pan.
  • Let them sear without interfering, about 3 minutes (thicker chops may need about 4). Flip the chops and using a spatula smear the nicely browned top with about half the rosemary garlic paste. Baste the top of the chops with some of the cooked butter/grease from the pan.
  • After another 3-4 minute sear flip again and smear the remaining side with the rosemary garlic paste, one more quick flip to cook the fresh paste.
  • Using an instant read thermometer making sure they are cooked to your desired temperature, remove from heat! Let rest a minute and serve!

Notes

Brining just feels like cheating but it makes these pork chops so juicy and moist, not to mention tasty, it's the only way to roll! Try adding some other ingredients to your brine, aromatics and herbs are great, fresh peppercorns, rosemary, or something completely different! Try service these over some delicious quick cannellini beans with sage and garlic!

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