Yield:
4 servings
Ingredients
¼ cup kosher salt (Diamond Crystal), plus more for boiling
2 tablespoons granulated sugar
4 bone-in pork chops, about ¾-inch thick (about 2 pounds)
2 tablespoons olive oil
4 tablespoons Balsamic Fig & Caramelized Onion Banner Butter
Freshly ground black pepper, to taste
Step 1
Begin by making a brine for the pork:
– Put salt and sugar in a large bowl.
– Add 4 cups water and whisk, until dissolved.
– Add chops to the brine, cover and refrigerate for at minimum 2 hours or overnight.
-Remove chops from brine and pat dry with paper towel when ready to cook.
Step 2
Pre-heat oven to 350 degrees. In a large skillet over medium-high heat and add olive oil. Oil is hot enough when it appears wavy in the pan. Sear chops until nicely browned, about 3 minutes per side. (Work in batches if you don’t have a large skillet.)
Step 3
Move chops to a sheet pan. Bake for 5 to 10 minutes, until meat is 140 degrees using an instant-read thermometer. Remove from oven and let rest while making the pan sauce.
Step 4
Wipe out the skillet and return to medium-high heat. Add butter and let it begin to brown. Add pepper and pull off heat. Taste, and add more pepper to taste. A squeeze of lemon can help to brighten the plate.
Step 5
To serve, place chops on plate and spoon butter mixture over chops.
Pair with Fried Apples with Cinnamon, Cardamom & Ginger Banner Butter for a great fall meal!
