Spiced Boneless Pork Chops with Simple 30 minute Brine


For this recipe I used boneless pork chops because they cook faster and can be easier to work with. Bone in are absolutely an option and tend to pack in a little extra flavor but take longer and are more difficult.

For this recipe I used a simple simple brine.

A brine is essentially a salt water solution that you marinate the meat in ahead of cooking. It helps to trap in the moisture in the meat and even 30 minutes in the brine can result in drastically juicier and more flavorful pork chops.

Again I kept things simple for the spice mixture using only basic spices and no other unnecessary ingredients. The focus here is the juicy inside, it doesn't need a ton of sauces taking away from it.

I paired this with some sweet potatoes that I boiled and mashed with butter, cinnamon and a little broth. I also paired with with my favorite sautéed green beans. I steam them, blanch them and then sauté them with some olive oil, shallots and garlic. Lastly, apple sauce was served with the pork chops for dipping!


Spiced Boneless Pork Chops with Simple 30 minute Brine

4 Servings | Prep time: 30 minutes-8 hours

Cook time: 15 minutes

Notes: I serve this with cinnamon mashed sweet potatoes and sautéed green beans with shallots and garlic.


Ingredients:

Brine:

  • 4 cups water

  • 1/ cup salt

  • Peppercorns

  • Bay leaf

Pork:

  • 4 boneless pork chops (if using bone in, additional cooking time will be necessary)

  • 2 tbsp olive oil

  • 1 tsp Paprika

  • 1 tsp Garlic Powder

  • 1 tsp dried thyme

  • 1 tsp dried oregano

  • 1 tsp dried rosemary

  • 1 tsp Salt

  • 1/2 tsp Pepper

  • Optional: 1/8 tsp cayenne

For serving:

  • Applesauce

Directions:

  1. To make the brine: Bring 1 cup of water to a boil in a small pot. Turn off heat and stir in salt until fully dissolved. Transfer to a shallow dish. Add remaining water, peppercorns and bay leaf. Water should be lukewarm now. Submerge pork chops in the brine. Cover with plastic wrap and transfer to the fridge for at least 30 minutes or up to 8 hours.

  2. Remove pork chops from the fridge. Take out of the brine and pat dry with a paper towel.

  3. Rub pork chops with 1 tbsp olive oil and season with spices. Rub spices into olive oil.

  4. Set aside for 10 minutes to bring pork to room temperature.

  5. Heat a large cast iron with 1 tbsp olive oil on medium high heat. Sear the pork chops 3-5 minutes per side or until an internal temperature of about 140F (use a meat thermometer to ensure accurate). Do not move the pork chops except to flip them.

  6. Transfer the pork chops to a plate and loosely cover with foil. Allow them to rest for 5 minutes before serving.

  7. Serve alongside creamy potatoes, a veg and apple sauce for dipping.


 

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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.


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