Name: Pan-Seared Brined Pork Chops with Herb Butter
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 bone-in pork chops (about 1-inch thick, 8 oz each); 3 cups water; 2 tbsp kosher salt; 1 tbsp sugar; 1 tbsp unsalted butter, softened; 1 tsp fresh thyme, chopped; 1 tsp fresh parsley, chopped; 1 clove garlic, minced; 1 tbsp olive oil; Freshly ground black pepper

Pan-Seared Brined Pork Chops with Herb Butter

HeartyApple1314

This recipe transforms simple pork chops into an elevated dinner by brining them first, ensuring they stay juicy and flavorful. Brining is a proven culinary technique that seasons the meat deeply and prevents dryness—a game-changer for home cooks. When seared in a hot skillet, the pork develops a beautiful golden crust. Finished with a fresh herb and garlic butter that melts luxuriously over the top, each bite is bursting with savory, aromatic goodness. It’s a quick, foolproof way to prepare meat that’s perfect for a weeknight meal in Ontario, especially when the weather begs for something hearty yet elegant.

Ingredients

Instructions

In a medium bowl, dissolve kosher salt and sugar in water to make a brine. Submerge pork chops and refrigerate for 30 minutes (or up to 2 hours).
Remove pork chops from brine, pat thoroughly dry with paper towels. Season both sides with black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and cook undisturbed for 3-4 minutes until golden brown. Flip and cook for 3-4 more minutes, or until internal temperature reaches 145°F.
Meanwhile, mix softened butter, thyme, parsley, and minced garlic in a small bowl.
Transfer pork chops to a plate and let rest 5 minutes. Top each with a dollop of herb butter before serving.