How to Brining and Baking Thick Pork Chops.
Thick pork chops are tender, juicy, and a challenge to bake. Because they're so thick, you'll need to carefully cook the centers without burning the outsides. To simply cook thick pork chops, just sauté the sides on the stove until they're brown. Transfer them to the oven and bake them as long as you prefer. For crispier, oven-fried pork chops, dredge the chops in a seasoned breadcrumb mixture before searing them on the stove. For even juicer chops, chill them in a brine solution before sautéing them. Finish the chops in the oven and enjoy their slightly sweet flavor.Ingredients.
1 gallon (3.78 liters) water.
1 cup (200 g) packed brown sugar.
1 cup (269 g) sea salt.
1 cup (240 ml) frozen apple juice concentrate, thawed.
1 1/2 teaspoons (4 g) whole black peppercorns.
2 fresh thyme sprigs.
4 (1 pound or 453 g) bone-in loin pork chops.
Sea salt and freshly ground black pepper to taste.
4 tablespoons (60 ml) extra-virgin olive oil, divided.
Makes 4 servings.
Steps.
1. Preheat the oven to 350 °F (177 °C) and mix the brine solution. Get out a large bowl and pour 1 gallon (3.78 liters) of cold water into it. Add 1 cup (200 g) of packed brown sugar, 1 cup (269 g) of sea salt, 1 cup (240 ml) of frozen apple juice concentrate that's been thawed, 1 1/2 teaspoons (4 g) of whole black peppercorns, and 2 fresh thyme sprigs. Stir until the sugar and salt are dissolved.
2. Place the pork chops in a bag with the brine solution. Place 4 thick pork chops into an extra-large resealable bag. If you don't have an extra large bag, you could divide the pork chops into 2 smaller resealable bags. Pour the brine solution into the bag (or divide it between 2 bags) and seal the bag shut. The pork chops should be submerged in the brine solution.
You can use thick pork chops that are sold as double-cut chops. These usually have at least 2 rib bones attached to the chop.
3. Chill the pork chops in the brine solution for 2 hours. Put the bags into the refrigerator and let the pork chops tenderize and absorb the flavors of the brine solution.
Avoid brining the pork chops for more than 2 hours or the meat will become mushy.
4. Dry and season the pork chops. Remove the pork chops from the refrigerator and pour out the brine solution from the bags. Take the pork chops out and blot them dry with paper towels. Sprinkle the pork chops with a few generous pinches of salt and pepper.
5. Sear the pork chops for 4 minutes over medium-high heat. Set a heavy skillet on the stove and pour in 2 tablespoons (30 ml) of the extra virgin olive oil. Turn the heat to medium-high so the oil heats and shimmers a little. Lay 2 of the pork chops in the skillet and let them cook for 4 minutes without moving them.
Because these pork chops are large, you'll need to cook them in batches so you can fit them in your skillet.
6. Flip and sear the pork chops for 4 more minutes. Use tongs to flip the pork chops over and let them cook over medium-high heat for 4 more minutes. They should be a caramel brown color on both sides once they've finished searing. Transfer the seared pork chops to a pan or baking sheet and sear the last 2 pork chops.
7. Bake the brined pork chops for 30 minutes. Once you've seared the last 2 pork chops on both sides, place them in the pan or baking sheet. Put the pork chops in the preheated oven and bake them until they're tender and cooked according to your preference.
8. Check the temperature and serve the pork chops. Insert an instant-read thermometer into the thickest part of a pork chop. The meat should reach between 140 °F (60 °C) and 145 °F (63 °C) once they've finished cooking. Serve the pork chops with sautéed apples, roasted squash, or crispy potatoes.
Put the leftovers in an airtight container. Refrigerate them for 3 to 4 days.
Things You'll Need.
Measuring cups and spoons.
Large bowl.
Spoon.
Extra-large resealable bag.
Heavy skillet.
Paper towels.
Tongs.
Instant-read thermometer.
Baking pan or sheet.
