2 Cured Breakfast Chops Recipe

Prepare cure

In a small bowl combine kosher salt, brown sugar, pink curing salt (if using), ground black pepper and smoked paprika. Mix thoroughly so the sugar and salts are evenly distributed.

Trim and coat

Pat the pork chops dry with paper towels. Rub the cure mixture all over each chop—both sides and edges—pressing it into the meat so it adheres.

Curing time

Place the coated chops in a zip-top bag or nonreactive container and refrigerate. For a quick cured breakfast chop that still retains a tender texture, cure 6–12 hours (6 hours gives a milder cure, 12 hours is firmer and more seasoned). If you used Prague powder #1, do not exceed 24 hours.

Rinse

Remove chops from the refrigerator. Rinse each chop thoroughly under cold running water to remove excess cure. If preferred, soak in a bowl of cold water for 10 minutes, then change water and soak another 10 minutes to reduce surface saltiness.

Dry & rest

Pat the chops fully dry with paper towels. Place them on a wire rack set over a sheet pan and return to the refrigerator, uncovered, for 1 hour to develop a slightly tacky pellicle (this helps with browning).

Preheat and heat pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until hot, about 3–4 minutes. Add the neutral oil and swirl to coat the pan.

Sear chops

Place the chilled, cured pork chops in the hot skillet. Sear undisturbed for 2–3 minutes until a deep golden-brown crust forms. Flip and sear the other side 2 minutes.

Finish with butter and herbs

Reduce heat to medium. Add the unsalted butter and fresh sage or thyme leaves to the pan. Tilt the pan slightly and spoon the melted butter and herb-infused oil over the chops (baste) for 1–2 minutes. Cook until internal temperature reaches 145°F (63°C) for a slightly juicy chop. If chops are thick, finish in a preheated 350°F (175°C) oven for 4–6 minutes to reach temperature.

Rest & serve

Transfer chops to a cutting board and rest 5 minutes. Season lightly with freshly ground black pepper. Serve whole or sliced for a breakfast plate alongside eggs, toast, or breakfast potatoes.