Jul 14 2026
Restaurants›The Still Whiskey Steaks›House Brined Pork Chop Recipe

House Brined Pork Chop Recipe

Inspired by The Still Whiskey Steaks
Time2h
Serves4

Chimichurri, potato hash, brussels sprouts

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Ingredients

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Brined Pork Chop

Chimichurri Sauce

Potato Hash

Brussels Sprouts

Method

Brined Pork Chop

  1. 1

    Prepare the Brine

    In a large pot, combine water, kosher salt, brown sugar, crushed garlic, black peppercorns, and fresh thyme. Stir until the salt and sugar are dissolved.

  2. 2

    Brine the Pork Chops

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

  3. 3

    Cook the Pork Chops

    Remove the pork chops from the brine, rinse with cold water, and pat dry. Heat a grill or skillet over medium-high heat and cook the pork chops for 6-7 minutes on each side until they reach an internal temperature of 145°F (63°C). Let rest for 5 minutes before serving.

Chimichurri Sauce

  1. 4

    Make the Chimichurri

    In a medium bowl, combine chopped parsley, chopped cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Mix well and let sit for at least 15 minutes to allow the flavors to meld.

Potato Hash

  1. 5

    Prepare the Hash

    In a large skillet, heat olive oil over medium heat. Add diced potatoes and cook for about 10 minutes, stirring frequently, until they start to soften.

  2. 6

    Add Vegetables

    Add diced onion and bell pepper to the skillet. Season with salt and black pepper. Cook for another 10-15 minutes until the potatoes are golden brown and crispy.

Brussels Sprouts

  1. 7

    Roast the Brussels Sprouts

    Preheat the oven to 400°F (200°C). In a bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 20-25 minutes until they are tender and slightly charred.

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