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.
Servings: 2 Servings
- 2 pork chops
- 1 Garlic Clove
- 1 tbsp butter
- 2 sprigs thyme
- ¼ cup salt
- ¼ cup sugar
- 10 peppercorns
- 5 star anise
- 5 garlic cloves
- 5 discs of ginger
- 1 ½ tsp chilli powder
- 1 ½ tsp paprika powder
- 1 ½ tsp coriander powder
- 1 ½ tsp crushed star anise
- a few sprigs of thyme
- 2 cloves garlic crushed
- pepper to taste
- 2 tbsp vegetable oil
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.
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