Rosemary Honey-brined Porkchop Recipe

Make brine

In a saucepan combine 2 cups of hot water with the kosher salt, brown sugar, 2 tablespoons honey, crushed garlic, peppercorns, and bay leaves. Stir until salt and sugar dissolve. Add the rosemary sprigs and remove from heat.

Add remaining 4 cups cold water to the pan to cool the brine to near room temperature (or refrigerate until chilled). It's important the brine is cool before adding pork to avoid partially cooking it.

Place pork chops in a large zip-top bag or nonreactive container. Pour cooled brine over the chops, ensuring they are submerged. Seal or cover and refrigerate for 1 to 4 hours (1 hour for thin chops, up to 4 hours for 1–1¼" chops). Do not brine longer than 6 hours to avoid overly soft texture.

When brining time is up, remove pork chops from brine, discard brine, and pat chops very dry with paper towels. Bring chops to room temperature for 20–30 minutes before cooking for even cooking.

Preheat oven to 400°F (200°C) if finishing in oven. Heat a large ovenproof skillet (cast iron recommended) over medium-high heat until hot.

Brush pork chops lightly with 1 tablespoon olive oil and season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Add a small drizzle of oil to the hot skillet. Sear chops, bone-side first if applicable, 3–4 minutes without moving until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes.

If chops are thick and not yet at target doneness, transfer the skillet to the preheated oven and roast 5–8 minutes until an instant-read thermometer inserted into the thickest part (not touching bone) reads 140–145°F (60–63°C) for slightly pink and juicy. For thinner chops, continue on the stovetop and reduce heat to medium-low.

Remove chops from skillet to a resting plate and tent loosely with foil for 5 minutes. Note that carryover cooking will raise the internal temperature a few degrees.

While chops rest, make the glaze. Return the skillet to medium-low (if it cooled, warm briefly). Add 1 tablespoon water to loosen fond, then add 3 tablespoons honey, 1 teaspoon apple cider vinegar, 1 teaspoon butter, 1 teaspoon finely chopped rosemary and 1 teaspoon red pepper flakes.

Stir constantly for 1–2 minutes until honey is warmed, butter melted and glaze is glossy and slightly reduced. Taste and adjust — add a pinch of salt or another 1/2 teaspoon vinegar if you want more brightness.

Spoon the glaze over the rested pork chops, coating both sides. If glaze is too thick, thin with a teaspoon or two of warm water.

Zest the lemon over the glazed chops and serve with lemon wedges on the side. Garnish with fresh rosemary sprigs.

Serve immediately. Leftover chops keep well refrigerated for up to 3 days.