Capital Pork Chop Recipe
Make Capital Pork Chop Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Chops & Brine
Seasoning & Finish
Pan Sauce (optional but recommended)
Method
Pork Chops & Brine
- 1
Prepare the brine
In a medium bowl or container large enough to hold the chops, combine 6 cups cold water, 3 tbs kosher salt, 2 tbs brown sugar, 1 tsp whole black peppercorns, 2 bay leaves and 3 smashed garlic cloves. Stir until salt and sugar dissolve.
- 2
Brine the chops
Submerge the 4 bone-in pork chops in the brine. Cover and refrigerate for 1 to 2 hours (no longer than 4 hours for 1"–1 1/4" chops) to improve juiciness and flavor. After brining, remove chops, discard brine, and pat chops very dry with paper towels. Let sit uncovered in the refrigerator 20–30 minutes if time allows to dry the surface for better sear.
Seasoning & Searing
- 3
Season the chops
Combine 1 tsp smoked paprika, 1 tsp freshly ground black pepper and 1 tsp kosher salt (from the seasoning section). Rub both sides of the pork chops lightly with the spice mix. Brush or rub each chop with about 1/2 tbs olive oil to help form a crust.
- 4
- 5
Sear the chops
Add pork chops to the hot skillet, presentation side down first. Sear without moving for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side 3 minutes. Reduce heat to medium-low, add 2 tbs unsalted butter, 1 tsp chopped rosemary, 1 tsp thyme leaves and 2 minced garlic cloves to the pan. Tilt the pan and spoon the melted butter and aromatics over the chops (basting) for 1–2 minutes, until internal temperature reaches 135–140°F (57–60°C) for slightly pink, juicy chops or 145°F (63°C) for well done. Total cook time will depend on thickness (roughly 8–12 minutes).
- 6
Rest the chops
Transfer chops to a cutting board, tent loosely with foil, and rest for 5–7 minutes. Resting allows juices to redistribute and brings temperature up a few degrees.
- 7
Pan Sauce (optional)
- 8
Deglaze the pan
After removing the chops, keep the skillet over medium heat. Pour in 1 cup dry white wine or chicken stock to deglaze, scraping up browned bits with a wooden spoon. Let the liquid reduce by about half, 3–4 minutes.
- 9
Finish the sauce
Stir in 1 tbs brown butter drippings (or stir in 1–2 tbs unsalted butter if drippings are insufficient), 1 tbs heavy cream and 1 tsp Dijon mustard. Simmer gently 1–2 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper as needed. Stir in 1 tbs chopped fresh parsley.
- 10
Serve
Spoon the warm pan sauce over the rested pork chops and serve immediately.
