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About the Recipe: This is a mouthwatering way to cook pork chops. Brining creates moist, mild flavored chops. Pan roasting is an efficient way to quick cook the meat. If using thicker chops, just finish baking in 450 F degree oven. The flavor trick is butter basting since it smothers the meat with flavor.
Cook Pork Chops: Pat chops dry with paper towel.
Heat large cast iron or heavy skillet to medium high; add oil. Add chops to hot oil. Sear on one side, without moving at all until golden brown on first side, about 3 to 4 minutes. Flip and sear other side until browned, about 4 minutes. Check with meat thermometer for internal temperature 135 F degrees.
Butter Baste: Drain off excess fat; place over medium heat. Add butter, thin sliced garlic, and thyme sprig. Cook until butter is foamy. Carefully tip skillet and using a large spoon, baste chops repeatedly with melted butter until butter is brown and smells nutty, about 2 to 3 minutes.
Rest & Serve: Transfer pork chops to plate to rest for 10 minutes. Remove brown butter to small cup. Serve pork chops with lightly browned garlic. Spoon brown butter over chops; garnish with fresh thyme sprig.
Temperature should reach 145 F degrees.
Cook’s Note: Quick Trick: Prepare the brine in the evening, place in the refrigerator. Place the pork chops in the brine in the morning, and when you return for dinner, they are ready for pan frying. By the way, you can use the butter basting flavor with skin-on chicken and fish too.
pdf for Copy of Recipe – Brined & Butter Basted Pork Chops
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