Jun 04 2026
Restaurants›Roar›Brown Sugar Brined Pork Chop Recipe

Brown Sugar Brined Pork Chop Recipe

Inspired by Roar
Time2h
Serves4

english peas, mushrooms, cream, crushed fingerling potatoes, garden arugula

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Ingredients

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Brine

Pork Chops

Creamy Mushroom Sauce

Crushed Fingerling Potatoes

Garnish

Method

Brining

  1. 1

    Prepare the Brine

    In a pot, combine brown sugar, salt, water, black peppercorns, crushed garlic cloves, and thyme. Heat until sugar and salt dissolve. Let cool.

  2. 2

    Brine the Pork Chops

    Submerge the pork chops in the brine and refrigerate for at least 4 hours, preferably overnight.

Cooking

  1. 3

    Cook the Fingerling Potatoes

    Boil fingerling potatoes in salted water until tender. Drain, then crush gently with a fork. Drizzle with olive oil, salt, and pepper. Set aside.

  2. 4

    Sear the Pork Chops

    Remove pork chops from brine, rinse, and pat dry. Heat olive oil in a skillet over medium-high heat. Sear chops for 4-5 minutes on each side until golden brown and cooked through.

  3. 5

    Make the Creamy Mushroom Sauce

    In the same skillet, melt butter. Sauté shallots and garlic until fragrant. Add mushrooms and cook until soft. Pour in heavy cream, season with salt and pepper, and simmer until thickened.

  4. 6

    Prepare the Peas and Arugula

    Blanch English peas in boiling water for 1-2 minutes. Drain and toss with garden arugula.

Serving

  1. 7

    Plate the Dish

    Serve the pork chop on a bed of crushed fingerling potatoes, topped with creamy mushroom sauce, and garnish with peas and arugula.

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