Brooklyn Pork Chop (double-cut-hand Carved) Recipe
Glazed, hand sliced, brined, thick cut pork chop, roasted & mild cherry peppers
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Ingredients
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Ingredients
Method
Directions
- 1
Brining the Pork Chops
In a large bowl, mix the kosher salt, brown sugar, and 4 cups of water until dissolved. Submerge the pork chops in the brine and refrigerate for at least 4 hours, preferably overnight.
- 2
Preparing the Pork Chops
Preheat the oven to 375°F (190°C). Remove the pork chops from the brine, pat dry with paper towels, and let sit at room temperature for 30 minutes. Season both sides with black pepper, garlic powder, and onion powder.
- 3
Searing the Pork Chops
In a large oven-safe skillet, heat olive oil over medium-high heat. Add the pork chops and sear for 4-5 minutes on each side until golden brown.
- 4
Roasting with Cherry Peppers
Add the sliced cherry peppers and chicken broth to the skillet. Transfer the skillet to the preheated oven and roast for 25-30 minutes until the pork chops reach an internal temperature of 145°F (63°C).
- 5
Finishing Touches
Remove the skillet from the oven and let the pork chops rest for 5 minutes. Garnish with chopped fresh parsley before serving.
