Savory Rosemary-Brined Pork Chops
Elevate your holiday dining with these Savory Rosemary-Brined Pork Chops, a delightful and simple recipe perfect for showcasing the magic of brining. After years of hearing about the benefits of brining, I decided to embark on this culinary adventure, starting with these pork chops. The brining process infuses the meat with moisture and flavor, resulting in juicy and tender chops that captivate the palate with the subtle fragrance of rosemary. This stripped-back recipe allows you to taste the effects of brining without overwhelming the natural flavors of the pork. Whether you're a novice or a seasoned cook, you're bound to be impressed. Let every bite transport you to a holiday feast as you savor the transformation of these humble ingredients into something extraordinary. Try it out—your taste buds will thank you!
6
Servings
N/A
Calories
8
Ingredients
Ingredients
Pork Chops
6 (1/2 inch thick)
Water
3 cups (1 cup hot, 2 cups cold)
Salt
3 tablespoons (coarse or kosher)
Brown Sugar
3 tablespoons (packed)
Black Pepper
1 tablespoon (freshly ground)
Dried Rosemary
1 tablespoon (crushed)
Breadcrumbs
to taste (for coating)
Extra Virgin Olive Oil
4 tablespoons (for sautéing)
Instructions
1
Start by thawing the pork chops if they are frozen; this can be done in the refrigerator overnight for best results or quickly under cold running water.
2
In a mixing bowl, combine 1 cup of hot water with salt, black pepper, and dried rosemary. Stir until the salt and sugar are fully dissolved.
3
In a gallon-size ziplock bag, place the pork chops and add 2 cups of cold water. Pour the warm brine mixture into the bag.
4
Seal the bag tightly, ensuring to remove excess air, and massage the bag gently to distribute the brine evenly over the pork chops.
5
Place the brined pork chops in the refrigerator for 4-6 hours, turning the bag occasionally to ensure even brining.
6
Once brining is complete, remove the pork chops from the brine and rinse them under cold water to remove excess salt and spices. If you're not cooking them immediately, return them to the bag and refrigerate for up to another day.
7
When ready to cook, heat 4 tablespoons of extra virgin olive oil in a large skillet over medium-high heat.
8
Lightly sprinkle breadcrumbs on both sides of the pork chops, ensuring they are evenly coated.
9
Carefully place the pork chops in the hot oil and sear for about 1 minute. Then, reduce the heat to medium and cook until the chops are nicely browned and cooked through, about 4-5 more minutes.
10
Once cooked, let the pork chops rest for a few minutes before slicing. Serve and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this pork chop recipe?
The recipe is for Savory Rosemary-Brined Pork Chops.
How many servings does this recipe provide?
This recipe makes 6 servings.
What thickness of pork chops is recommended?
Pork chops should be approximately 1/2 inch thick.
How should I thaw the pork chops if they are frozen?
You can thaw them in the refrigerator overnight or quickly under cold running water.
What ingredients are used to create the brine?
The brine is made from hot water, salt, brown sugar, black pepper, and dried rosemary.
How much salt is required for the brine?
The recipe calls for 3 tablespoons of coarse or kosher salt.
Why is hot water used in the first step of the brine preparation?
Hot water is used to ensure that the salt and brown sugar are fully dissolved.
What type of sugar is used in this recipe?
The recipe uses 3 tablespoons of packed brown sugar.
How much rosemary is needed?
One tablespoon of crushed dried rosemary is required.
What is the purpose of using a gallon-size ziplock bag?
The bag is used to hold the pork chops and brine mixture while they marinate in the refrigerator.
How much cold water is added to the ziplock bag?
Two cups of cold water are added to the bag along with the pork chops.
How long should the pork chops stay in the brine?
The pork chops should be brined for 4 to 6 hours.
Should the brine bag be moved during the brining process?
Yes, you should turn the bag occasionally to ensure even brining.
What should I do after the brining time is up?
Remove the chops from the brine and rinse them under cold water to remove excess salt and spices.
Can I store the pork chops after rinsing if I am not ready to cook them?
Yes, you can return them to a bag and refrigerate them for up to another day.
What kind of oil is best for cooking these pork chops?
Extra virgin olive oil is recommended for sautéing.
How much olive oil should be used in the skillet?
Use 4 tablespoons of extra virgin olive oil.
What is used to coat the pork chops before frying?
The pork chops are lightly coated with breadcrumbs.
At what heat setting should I sear the pork chops?
Heat the oil over medium-high heat for the initial sear.
How long should the pork chops be seared?
They should be seared for about 1 minute on each side.
What should I do after the initial searing?
Reduce the heat to medium and continue cooking for 4 to 5 more minutes until browned and cooked through.
Is it necessary to let the meat rest?
Yes, let the pork chops rest for a few minutes before slicing to keep them juicy.
What are the benefits of brining pork chops according to the description?
Brining infuses the meat with moisture and flavor, resulting in juicy and tender chops.
Is this recipe suitable for beginners?
Yes, it is described as a simple recipe perfect for both novices and seasoned cooks.
What type of pepper is recommended?
The recipe suggests 1 tablespoon of freshly ground black pepper.
What tags are associated with this recipe?
Tags include pork, brine, rosemary, holiday recipe, easy dinner, and savory dish.
How many total ingredients are in this recipe?
There are 8 ingredients in total.
Does the recipe include nutritional information like calories or fat?
No, the nutritional data for calories, fat, and carbohydrates is not provided in this specific record.
What is the total amount of water used?
The recipe uses 3 cups of water in total: 1 cup hot and 2 cups cold.
What is the main flavor profile of these pork chops?
The profile is savory with a subtle fragrance of rosemary.