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Pan-Roasted Brined and Marinated Pork Chops

This pan-roasted brined and marinated pork chops recipe is a recipe that defies the notion that pork chops are generally dry and bland. Using a simple brining technique combined with a spicy marinade, the bland pork chop is transformed into a succulent and zesty main course.
Prep Time10 hrs
Cook Time15 mins
Total Time10 hrs 15 mins
Course: Main Course
Cuisine: French
Servings: 2 Servings
Calories: 1082kcal
Author: Terence Carter

Ingredients

  • 2 pork chops
  • 1 Garlic Clove
  • 1 tbsp butter
  • 2 sprigs thyme

Brine Mixture

  • 1/4 cup salt
  • 1/4 cup sugar
  • 10 peppercorns
  • 5 star anise
  • 5 garlic cloves
  • 5 discs of ginger

Marinade Mixture

  • 1 1/2 tsp chilli powder
  • 1 1/2 tsp paprika powder
  • 1 1/2 tsp coriander powder
  • 1 1/2 tsp crushed star anise
  • a few sprigs of thyme
  • 2 cloves garlic crushed
  • pepper to taste
  • 2 tbsp vegetable oil

Instructions

Brine

  • Place the salt and sugar in a saucepan over medium heat with 2 cups of water. Stir until salt and sugar has dissolved. Add the rest of the ingredients and cool to room temperature (or add ice cubes to cool if you’re time poor). Place the pork chops in a container and cover with the brine mixture. Add extra water to cover the chops if necessary. Brine for eight hours.

Marinate

  • Make the marinade mixture and add to a container. Take the chops out of the brine and discard the brine. Add the chops to the marinade mixture, covering the surface of the chops well. Marinade for at least two hours or overnight.

Cook

  • Remove the chops from the fridge at least half an hour before cooking to bring up to room temperature.
  • Pre-heat the oven to 200°C in case you need to finish in the oven.
  • Place a heavy oven-proof pan over medium-high heat. Add enough vegetable oil to coat the bottom of the pan. When the oil is shimmering, wipe the marinade off the chops (the pieces will burn) and add to the pan.
  • Cook for 3 minutes a side. If the chops have a fat cap (a fatty section on the bone-side of the chop) lay the chops on their side with the fat cap in the oil and cook quickly.
  • If your chops are thick, you can cook each side an extra 2 minutes a side.
  • If your chops are less than 3 cm or 1 inch thick you might not need to finish the cooking in the oven and just baste the chops in the pan with the garlic, butter and thyme. Use an instant-read thermometer to check. If the chops are not up to 50°C in the pan before the basting stage, place in an oven at 200°C for around 5 mins, but use a thermometer to check as you don’t want to go over 57°C before resting.
  • Once your pork is around 57°C, rest on a rack in a warm place in the kitchen. Turn after 5 minutes and serve after 10 minutes resting.

Nutrition

Serving: 1g | Calories: 1082kcal | Carbohydrates: 77g | Protein: 64g | Fat: 61g | Saturated Fat: 36g | Cholesterol: 210mg | Sodium: 28604mg | Potassium: 1533mg | Fiber: 7g | Sugar: 51g | Vitamin A: 3130IU | Vitamin C: 15.1mg | Calcium: 188mg | Iron: 8.8mg