Today we're sharing a recipe that is a guaranteed winner—the secret to making tender, juicy pork chops every single time. We are using thick 10oz Bone-In Pork Chops because the bone adds moisture and flavor compared to boneless cuts. These chops, sourced from a local Idaho grower, are perfect for this technique.
The core of this recipe relies on a simple, effective two-hour brine followed by a pan-sear and oven finish.
Recipe Overview
-
Pork Cut: 10 oz Bone-In Pork Chops (or up to 1 pound each)
-
Brining Time: 2 hours
-
Target Internal Temperature: 145∘F
-
Key Flavors: Sweet, Savory, Herbaceous
-
Cooking Method: Sear, then Bake
Ingredients
For the Pork Chops:
-
10 oz Bone-In Pork Chops (or preferred size)
-
Olive Oil (for searing)
For the Apple Juice Brine:
-
Water
-
Apple Juice
-
Sea Salt
-
Brown Sugar
-
Fresh Thyme
-
Peppercorns (whole)
Instructions
1. Prepare the Brine
-
In a large container, create the brine mixture using water, apple juice, sea salt, brown sugar, fresh thyme, and whole peppercorns. Stir to dissolve the salt and sugar.
2. Brine the Pork Chops
-
Place the bone-in pork chops completely submerged in the brine mixture.
-
Allow the chops to brine for two hours.
3. Sear and Finish in the Oven
-
Remove the chops from the brine and pat them thoroughly dry.
-
Pan Sear: In an oven-safe skillet over high heat, add olive oil. Once hot, pan-sear the pork chops to get a nice crust on both sides.
-
Oven Finish: Place the pan-seared pork chops into the oven to finish cooking.
4. Achieve Perfect Temperature and Rest
-
Cook the chops until they reach an internal temperature of 145∘F.
-
Rest: Pull the chops out and let them rest for 20 minutes. This is a crucial step that allows the juices to redistribute, ensuring maximum tenderness.
The result is a tender, moist pork chop that is a hit every time!