I love pork chops. I would cook them every single day…but we only cut them on Wednesdays and Thursdays! Today, Chops (or Michael. Whatever you call him) was cutting some bone in chops on the saw, so I grabbed some for lunch.
- 6 cups of water
- 6 tablespoons of salt
- pepper (however much you want to use)
- dry rub seasoning (I used our Smokey BBQ rub)
- olive oil
- bone in pork chops (this brine recipe worked for 6 of them)
Boil 1 cup of water and add the salt so that it dissolves. Add the rest of the water to bring the brine up to room temperature. You can then add the pepper and whatever spices you want. Make sure the pork chops are fully submerged, and brine for at least 30 minutes or up to 4 hours.
Preheat the oven to 400 degrees. Place a cast iron skillet on the stove top (along with the olive oil) so it can preheat as well. Pat your pork chops dry, and season on both sides with the dry rub.
When your cast iron skillet is hot enough (check by flicking some water into the pan. If it sizzles, it’s ready), cook the pork chops for 3 minutes. Flip, and cook for another 3 minutes. Flip again, and transfer to a baking sheet. After all the pork chops have been seared and are ready on the cooking sheet, bake for 15-20 minutes until the chops reach 165 degrees.
*If you’re only make 2-4 pork chops, just cook them directly in the cast iron skillet! I had to transfer to a baking sheet because I was cooking for 8 people.
*Note to self: buy another cast iron skillet.
Enjoy! Let me know what seasonings you use in your brine and on your chops!