PAN-ROASTED JUNIPER AND THYME PORK CHOPS
The ultimate moist and flavorful pork chops. Well worth the time!
Provided by jmjodar
Time 9h
Yield 4
Number Of Ingredients 12
Steps:
- Peel garlic cloves. Leave 2 cloves whole and set aside for basting. Halve the remaining 2 cloves crosswise.
- Bring water to a boil in a medium saucepan. Add halved garlic cloves, salt, sugar, juniper berries, peppercorns, and 1 sprig of thyme. Stir to dissolve salt and sugar. Transfer to a large bowl and add ice. Stir until brine is cool. Add pork chops, cover, and chill in the refrigerator for 8 to 12 hours.
- Remove chops from the brine and pat dry. Discard brine.
- Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack inside a rimmed baking sheet.
- Heat oil in a large, oven-proof skillet over medium-high heat. Add chops and cook without turning until they begin to brown, 3 to 4 minutes. Turn and cook until beginning to brown on the other sides, about 2 minutes. Continue cooking, turning every 2 minutes, until both sides are golden brown, 5 to 7 more minutes.
- Transfer the skillet to the preheated oven and roast, turning chops every 2 minutes, for 14 minutes.
- Remove skillet from the oven and drain fat. Place on the stovetop over medium heat. Add butter, reserved 2 garlic cloves, and remaining sprig of thyme; cook until butter is foamy, 3 to 5 minutes. Tip the skillet slightly and use a large spoon to baste the chops until butter is brown and smells nutty, 2 to 3 minutes.
- Transfer chops to the prepared rack and let rest, turning often to ensure juices are evenly distributed, about 15 minutes. Finish with a light sprinkle of sea salt.
Nutrition Facts : Calories 642.5 calories, Carbohydrate 55 g, Cholesterol 111.9 mg, Fat 32.5 g, Fiber 2.9 g, Protein 33 g, SaturatedFat 12.4 g, Sodium 22858.3 mg, Sugar 50 g
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