Pork Chops, Brined & Reverse-Seared

Back to the Pork Index

2 thick center-cut pork loin chops
3 Tbsp. kosher salt
2 cloves garlic, flattened with the side of a knife
3 cups water

2 Tbsp. unsalted butter
2 Tbsp. a-p flour
2 Tbsp. minced shallot
1 tsp. minced garlic
2 Tbsp. Marsala
0.25 cup beef broth
0.125 tsp. fresh-ground black pepper

Boil a kettle of water; place the salt and garlic in a shallow dish, pour in one cup of hot water, and stir until the salt is dissolved. Then pour in 2 cups of cold water and add the pork chops. If the brine doesn't quite cover the chops, add a little more water. Cover the dish and put it in the fridge. You can do this a little as a half hour before you're going to cook, it'll still help a lot, or you can leave it to sit for as long as 4 hours.

An hour before you want to start cooking, take the chops out of the brine, dry them off with a bit of paper towel, and place them on a rack on a baking tray to air for an hour.

Preheat your oven to 250°F with a rack in the center.

Place the chops on their rack in the roasting pan in the oven and bake them until an instant meat thermometer reads 110°F, which should take about 25 minutes. Start checking after 20 minutes.

Heat two Tbsp. of olive oil in a large cast iron skillet over high heat. When the oil begins to smoke, add the pork chops to the pan. Sear for 1–2 minutes on the first side without moving—the chops should be deep golden-brown. Then flip and sear a minute or so on the other side until beautifully golden. stack the chops and pick them up with tongs, holding the “fat cap” (the fatty side of the chop) against the bottom of the pan to sear.

Remove the chops to rest for 5 minutes under foil while you make a sauce.

Drain any fat left in the skillet and melt the butter in it over medium heat. Gently sautée the onion and garlic, grinding the pepper over, for a couple of minutes until they soften, then add the flour and cook, stirring constantly for another minute. Pour in the Marsala and stir vigourously, then add the broth, a bit at a time, and cook this until it's at the consistency you want.

Pour the sauce over the chops, plate your chosen vegetable on the side, and enjoy.