Pork Chop Recipe

Combine 4 cups water, 2 tablespoons kosher salt, 1 tablespoon brown sugar, smashed garlic cloves, peppercorns, and bay leaf in a bowl. Stir until salt and sugar dissolve.

Submerge the pork chops in the brine, cover, and refrigerate for 30 minutes to 2 hours (30 minutes for quick boost in juiciness; up to 2 hours for thicker chops). Do not brine more than 4 hours for 1–1½" chops to avoid overly salty, mealy texture.

After brining, remove chops, rinse quickly under cold water, and pat dry thoroughly with paper towels. Bring to room temperature for 20–30 minutes before cooking.

Preheat and season

Preheat oven to 400°F (200°C). Pat chops very dry again. Rub both sides with 2 tablespoons olive oil. Combine 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika; sprinkle and gently press onto both sides of the chops.

Sear

Heat a large ovenproof skillet (cast-iron preferred) over medium-high heat until hot. Add the chops and sear undisturbed for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes. If chops are thick, sear the edges for 30–45 seconds while holding them with tongs.

Finish in oven with butter and herbs

Reduce heat slightly, add 2 tablespoons butter and the thyme sprigs to the pan. Spoon melted butter over the chops for 30 seconds. Transfer the skillet to the preheated oven and roast until internal temperature reaches 138–140°F (for carryover to about 145°F), about 6–10 minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part without touching bone.

Remove chops from oven to a cutting board, tent loosely with foil, and rest for 5–10 minutes before serving. Resting allows juices to redistribute and final temp to reach safe doneness.

Place the skillet used for chops back on medium heat (remove excess fat but leave browned bits). Add the minced shallot and cook 30–45 seconds until fragrant.

Deglaze the pan with 1 tablespoon dry white wine or stock, scraping up browned bits with a wooden spoon. Let the wine reduce by half, about 1 minute.

Add 1 cup chicken stock and bring to a simmer. Reduce by about half, about 3–5 minutes. Stir in 1 teaspoon Dijon mustard and 2 tablespoons heavy cream if using, simmer 30–60 seconds to thicken slightly.

Remove from heat and swirl in 1 tablespoon chopped parsley and any accumulated resting juices from the cutting board. Taste and adjust seasoning with salt and pepper if needed. Spoon sauce over chops to serve.