Oven-Cooked Pork Chops
- 2 to 4 Center-cut, bone-in pork chops (3/4-inch to 1-inch thick, about 1 pound each)
- Olive Oil
- 3 cups Cold water, divided
- 3 tbsp Kosher salt
- Optional: 2 crushed garlic cloves, 1/2 tsp black peppercorns, 1 bay leaf
- Boil 1 cup of the water add the salt and any optional seasonings.
- Once the salt has dissolves, remove from heat and add another cup of water to cool brine.
- Add 2 more cups of cold water to bring the temperature of the brine down to room temperature.
- Submerge the pork chops in the brine, cover and refrigerate at least 30 minutes, or up to 4 hours.
- When ready to cook, place a large oven safe skillet in the oven and preheat to 400°F.
- Remove the pork chops from the brine and pat dry with paper towels. Rub with olive oil and season with salt and pepper.
- Remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Sear the chops on both sides until golden brown, about 3 minutes per side. Place the skillet into the hot oven.
- Roast 6-10 minutes, until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat.
- Transfer to a plate, tent with foil and let rest 5 minutes before serving.
Recipe Adapted from TheKitchn.com