Overnight Brined Pan Roasted Brined Pork Chop

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  2 chop without refuse (Yield from 1 raw ch or 398g

• Salt

  Table

  ½ cup or 146g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Juniper Berries

  Castella

  1 serving or 100g

• Peppercorn

  Whole peppercorns, black

  ½ tsp or 1g

• Garlic

  Raw

  ¼ cup or 34g

• Thyme

  Fresh

  2 tsp or 2g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Butter

  Unsalted

  3 tbsp or 43g

• Salt

  Table

  1 tsp or 6g

Directions

1. Day Ahead: Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic, and 1 thyme sprig; stir to dissolve salt and sugar. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork chops; cover and chill for at least 8 and up to 12 hours.
2. Preheat oven to 450 degrees F. Set a wire rack inside a rimmed baking sheet. Remove chop from brine; pat dry.
3. Heat oil over medium-high heat in a large cast-iron or other oven-proof skillet. Cook pork chop until beginning to brown, 3-4 minutes.
4. Turn and cook until second side is beginning to brown, about 2 minutes. Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total.
5. Carefully drain fat from skillet and place over medium heat. Add butter, 2 unpeeled garlic cloves, and remaining thyme sprig; cook until butter is foamy.
6. Carefully tip skillet and, using a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes.
7. Transfer pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes. Cut pork from bones, slice, and sprinkle with sea salt.

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