Rosemary Pork Chops – Brined

There are some culinary discoveries that just stop you in your tracks, moments where you taste something and immediately understand why people get so excited about a particular technique. For me, discovering brining was one of those revelations. I remember hearing the buzz around the holidays about how brining could transform meats, making them incredibly juicy and flavorful. As a chef, I’m always eager to explore new methods, but I’m also a firm believer in keeping things simple, especially when trying something for the first time. I wanted to strip away all the noise and truly understand what brining itself could do for a humble pork chop. What I found was nothing short of remarkable – a depth of flavor and a tenderness that completely changed my perspective.

Recipe Overview

• Prep Time: 15 minutes (plus brining time)
• Cook Time: Approximately 5-7 minutes
• Total Time: 4-6 hours (brining) + 15 minutes prep + 5-7 minutes cook
• Servings: 6
• Yield: 6 pork chops
• Dietary Type: Not specified (typically adaptable)

Ingredients

Here’s what you’ll need for these spectacularly brined pork chops:

• 6 pork chops, ½ inch thick
• For the Brine:
  • 3 cups water, divided (1 cup hot, 2 cups cold)
  • 3 tablespoons salt
  • 3 tablespoons brown sugar
  • 1 tablespoon black pepper
  • 1 tablespoon dried rosemary
• For Cooking:
  • Breadcrumbs (enough to lightly coat the chops)
  • 4 tablespoons extra virgin olive oil

Equipment Needed

To bring this recipe to life, you’ll want to have these tools on hand:

• A large, resealable ziplock bag (gallon size is ideal)
• A large skillet or frying pan
• Measuring cups and spoons
• A whisk or spoon for mixing the brine

Instructions

We embarked on this brining journey with pork chops that were initially frozen, a surprisingly convenient starting point that allows for a gentle defrost while absorbing the brine’s goodness.

1. Prepare the Brine: In a heatproof bowl or directly in your sink, combine 1 cup of hot water with the salt, brown sugar, black pepper, and dried rosemary. Whisk or stir vigorously until the salt and brown sugar are completely dissolved. This hot water helps to quickly dissolve the brining agents.
2. Combine Brine and Pork Chops: Carefully place your pork chops into a gallon-size ziplock bag. Add the 2 cups of cold water to the bag. Now, pour the prepared brine mixture into the ziplock bag with the pork chops.
3. Seal and Massage: Seal the ziplock bag securely, ensuring as much air as possible is pressed out. Gently shake and massage the bag to ensure the pork chops are fully submerged and the brine is well distributed around them.
4. Brine in the Refrigerator: Place the sealed bag containing the pork chops and brine into the refrigerator. Allow them to brine for 4 to 6 hours. During this time, it’s beneficial to occasionally take the bag out and gently massage the meat again. This simple act helps to ensure the brine penetrates evenly, infusing every morsel with flavor and moisture.
5. Rinse and Prepare for Cooking: Once the brining time is complete, remove the pork chops from the ziplock bag. Thoroughly rinse both the pork chops and the inside of the bag under cold water. This step is crucial to remove any excess salt from the surface of the meat, preventing it from becoming too salty. If you don’t plan to cook them immediately, you can place the rinsed pork chops back into the clean, rinsed bag and refrigerate them for another day or so.
6. Heat the Skillet: Place your large skillet over medium-high heat. Add the 4 tablespoons of extra virgin olive oil and allow it to heat up. You want the oil to be shimmering but not smoking.
7. Coat the Pork Chops: Lightly sprinkle the bread crumbs over both sides of the pork chops. You want just enough to create a delicate crust without overloading them.
8. Sear and Cook: Carefully place the bread crumb-coated pork chops into the hot olive oil in the skillet. Sear them for about 1 minute on each side, just until the breadcrumbs begin to turn golden. Immediately reduce the heat to medium. Continue to cook the pork chops until they are done to your preference. For ½ inch thick chops, this typically takes an additional approximately 4 to 6 minutes per side, depending on the exact thickness and your stove’s heat. We personally find they are best when the breadcrumbs are beautifully nicely browned and the pork is tender and juicy.

Enjoy these incredibly flavorful and tender rosemary pork chops!

Expert Tips & Tricks

• Don’t Over-Brine: While brining is fantastic, overdoing it can make the meat too salty. The 4-6 hour window for ½-inch thick chops is generally a sweet spot. Thicker chops might benefit from a longer brine, but always err on the side of caution for your first attempt.
• Even Thickness is Key: For the most consistent cooking results, try to select pork chops that are all roughly the same thickness.
• Achieving the Perfect Sear: Ensure your skillet is hot before adding the pork chops. A good sear locks in moisture and builds flavor. Don’t overcrowd the pan; cook in batches if necessary to maintain high heat.
• Checking for Doneness: The most reliable way to check if your pork chops are done is with an instant-read thermometer. Insert it into the thickest part of the chop, avoiding bone. For pork, the USDA recommends an internal temperature of 145°F (63°C), followed by a three-minute rest. This will result in slightly pink, juicy pork. If you prefer your pork more well-done, aim for a higher temperature, but be mindful that it can lead to drier results.
• Breadcrumb Texture: For an extra crispy coating, you can use panko breadcrumbs instead of regular breadcrumbs.

Serving & Storage Suggestions

These rosemary pork chops are wonderfully versatile. Serve them hot off the skillet for the best texture. They pair beautifully with a variety of sides, such as creamy mashed potatoes, roasted seasonal vegetables like asparagus or Brussels sprouts, or a light, fresh green salad.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them in a skillet over low heat with a splash of broth or water to help retain moisture, or bake them at a low temperature (around 300°F or 150°C) until heated through. Avoid microwaving if possible, as it can sometimes make the texture less appealing.

Nutritional Information

Please note that nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	448.8 kcal
Calories from Fat	243 kcal
Total Fat	27.1 g	41%
Saturated Fat	7.3 g	36%
Cholesterol	137.3 mg	45%
Sodium	3603.8 mg	150%
Total Carbohydrate	7.9 g	2%
Dietary Fiber	0.5 g	2%
Sugars	6.7 g	26%
Protein	41.4 g	82%

Variations & Substitutions

• Herb Swap: While rosemary is a classic pairing, feel free to experiment with other hardy herbs like thyme or sage in the brine.
• Spice It Up: For a touch of heat, add a pinch of red pepper flakes to the brine.
• Garlic Infusion: Include a crushed clove of garlic in the brine for an extra layer of aromatic flavor.
• Different Cuts: This brining technique can be applied to other cuts of pork, such as pork loin chops or even pork tenderloin, though cooking times will need to be adjusted accordingly.

FAQs

Q: Why is brining pork chops important?
A: Brining helps the pork absorb moisture and salt, resulting in more tender, juicy, and flavorful meat, especially with leaner cuts like pork chops.

Q: Can I brine my pork chops for longer than 6 hours?
A: For ½-inch thick chops, 4-6 hours is ideal. Brining for too long can make the pork overly salty and affect its texture.

Q: What kind of salt should I use for brining?
A: Non-iodized salt like kosher salt or sea salt is generally recommended for brining as iodized salt can sometimes impart a metallic taste.

Q: Do I need to rinse the pork chops after brining?
A: Yes, rinsing the pork chops under cold water after brining is essential to remove excess salt from the surface and prevent them from tasting too salty.

Q: Can I use fresh rosemary instead of dried?
A: Absolutely! If using fresh rosemary, you’ll want to use more of it, roughly 1 tablespoon of fresh leaves, finely chopped, to equal the flavor intensity of 1 tablespoon of dried.

Final Thoughts

This simple, yet profound, method of brining has truly elevated the humble pork chop to something extraordinary. It’s a testament to how a little bit of preparation can unlock so much potential in even the most straightforward ingredients. I encourage you to try this recipe, especially if you’re new to brining. Pay attention to the texture and the way the rosemary and subtle sweetness of the brown sugar complement the pork. Serve these alongside a crisp white wine or a light lager, and savor the delicious results of your culinary endeavor. I’d love to hear about your experience and any twists you might add!