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–+ servings
4 pork chops in a black pan
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Pan Seared Pork Chops

Golden brown pan-seared pork chops, seasoned with an apple brine, are savory, juicy, and easy to prepare. Once brined, these chops are ready in just 15 minutes.
Prep Time5 minutes
Cook Time15 minutes
Brining time4 hours
Total Time4 hours 20 minutes
Course: entree, Main Course
Cuisine: American
Servings: 4 servings
Calories: 402kcal
Author: Jayne

Equipment

  • 1 Large oven proof Grill pan or cast-iron skillet

Ingredients

Apple Brine

  • 2 Cups Water
  • 1 tablespoon Whole Peppercorns
  • 4 Sprigs Fresh Thyme
  • 2 Sprigs Fresh Rosemary
  • ¼ Cup Salt
  • 2 Cups Apple Cider

Searing Pork Chops

  • 4 Bone-In thick cut Pork Chops 1 ½ - 2 inches thick
  • 3 Tablespoons Unsalted Butter
  • 1 Tablespoon Olive Oil

Instructions

  • Prepare the brine mixture in a large bowl or leakproof container.
  • Place pork chops in the brine for 4-6 hours (do not brine overnight or for more than 8 hours) in a large bowl, container, or leakproof bag, and place in the refrigerator.
  • Once brined, preheat the oven to 350˚F.
  • Remove the chops from the brine, discard the brine, and pat the pork chops dry with paper towels. The drier the chops, the better the sear you will get, so don't skip this step!
  • Heat a large oven-proof grill pan or cast-iron skillet over medium-high heat. Add the olive oil, and then melt the butter until it's sizzling.
  • Reduce the heat to medium. Sear pork chops on one side for 2 to 3 minutes. Thicker chops will take the full 3 minutes. Flip the chops over and cook an additional 2 minutes, until they are golden brown.
  • To finish cooking, put the skillet in the oven and bake until the chops reach 140˚F. This should take between 7-10 minutes.
  • Rest pork chops for 5 minutes before serving.

Notes

  • Brining pork chops will result in a tender, juicy pork chop!
  • Brine is a combination of water and salt (and other seasonings) used to season and tenderize food, especially meats like turkey, pork, or chicken.
  • Brining meats adds moisture and flavor through osmosis.
Be sure to pat the meat thoroughly dry with paper towels after brining. This is a critical step for achieving a good sear when cooking. 

Nutrition

Serving: 6ounces | Calories: 402kcal | Carbohydrates: 2g | Protein: 36g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 7174mg | Potassium: 625mg | Fiber: 1g | Sugar: 0.02g | Vitamin A: 335IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg