If you prefer savory pork chops instead of sweet ones, give this recipe a try. It has a good garlic flavor with just a hint of kick from the chile powder. The marinade is designed to brine and marinate the meat at the same time, producing a more tender result. Don't let the cooking time scare you: these are very easy to make, and require very little attention on your part.

June Brown


Original recipe yields 4 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Crack about 1/2 of the peppercorns. Add peppercorns, salt, sugar, garlic, and mustard to boiling water. Mix thoroughly until all dry ingredients are dissolved. Slowly add vinegar, olive oil, and lemon juice until blended. Pour mixture into a shallow glass or ceramic dish.

  • Add ice if the brine is hotter thank lukewarm. Add pork chops, cover, and marinate at room temperature for 2 hours, turning occasionally.

  • Heat olive oil, garlic, pepper, and chile powder in a frying pan over medium-high heat. Remove pork chops from the brine and add to the pan. Cook for 2 minutes per side. Flip chops, reduce heat to a simmer, and cover. Cook, checking for doneness every 5 minutes, until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 10 to 15 minutes more.

Cook's Note:

If the chops take much longer than 15 minutes, you probably have the heat set too low. Turn it up a little and continue cooking.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Nutrition Facts

506 calories; 41.6 g total fat; 39 mg cholesterol; 17128 mg sodium. 18.9 g carbohydrates; 15.3 g protein; Full Nutrition