12 Oz. Brined Patchwork Pork Chop Recipe
Make 12 Oz. Brined Patchwork Pork Chop Recipe in just 4h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Chop
Brine
Method
Brining the Pork Chop
- 1
Prepare the Brine
In a large pot, combine 4 cups of water, 1 cup of salt, 1 cup of brown sugar, 1 tablespoon of black peppercorns, 2 bay leaves, and 1 tablespoon of fresh thyme. Stir until the salt and sugar are completely dissolved.
- 2
Brine the Pork Chop
Submerge the pork chop in the brine solution. Cover the pot and refrigerate for at least 4 hours, or overnight for best results.
Cooking the Pork Chop
- 3
Remove and Dry
Take the pork chop out of the brine and rinse it under cold water. Pat it dry with paper towels.
- 4
Season
Rub 2 tablespoons of olive oil over the pork chop. Season with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 tablespoon of chopped fresh rosemary, ensuring it is evenly coated.
- 5
- 6
Rest and Serve
Remove the pork chop from heat and let it rest for 5 minutes before slicing. Serve warm.