Pork Chops Recipe

Combine 4 cups water, 2 tbs kosher salt, 1 tbs sugar, 1 tsp peppercorns, and 1 bay leaf in a bowl; stir until salt and sugar dissolve.

Submerge pork chops in the brine, cover, and refrigerate for 30 minutes to 2 hours. For 1-inch chops aim for 30–60 minutes; thicker chops up to 2 hours. Do not over-brine.

Remove chops from brine, rinse briefly under cold water, and pat dry thoroughly with paper towels. Let sit uncovered in refrigerator for 15 minutes if time permits (helps dry surface for better sear).

Season both sides of the pork chops with 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Press seasonings into the meat.

Let the seasoned chops rest at room temperature for 15–20 minutes while you preheat the pan. This promotes even cooking.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes.

Add 2 tbs olive oil and 1 tbs butter to the pan. When the butter foams and oil shimmers, add the pork chops, laying them away from you to avoid splatter. Do not overcrowd the pan; cook in batches if necessary.

Sear chops undisturbed for 3–4 minutes until a deep golden-brown crust forms. Flip and add the 2 thyme sprigs and 2 smashed garlic cloves to the pan alongside the chops.

Reduce heat to medium and continue cooking the second side for 3–5 minutes. Use an instant-read thermometer inserted into the thickest part of the chop (not touching bone). Target temperature: 140°F (60°C) for slightly pink center, 145°F (63°C) for fully done. The temperature will rise a few degrees while resting.

During the last 1–2 minutes of cooking, tilt the pan slightly and spoon the melted butter and cooking juices over the chops to baste and build flavor.

Transfer chops to a warm plate, tent loosely with foil, and rest for 5–10 minutes before serving. This redistributes juices and ensures juiciness.

After removing chops, keep pan over medium heat. Pour in 1 tbs dry white wine or 1 tbs chicken stock to deglaze, scraping up browned bits with a wooden spoon.

Add 1 cup low-sodium chicken stock and bring to a simmer. Reduce by about half (3–5 minutes) until slightly thickened.

Whisk in 1 tsp Dijon mustard. Remove pan from heat and swirl in 1 tbs cold cubed butter until sauce is glossy and slightly thickened. Taste and adjust seasoning with salt and pepper if needed.

Spoon sauce over rested pork chops and serve.