For perfectly prepared pork chops (preferably bone-in) you must brine them for at least 1 to 2 hours and pick chops that are at least 1/2 to 1-inch thick. The success to this dish is the brine for moistness. There are many brine variations out there for what flavor you are wanting to accomplish but, it is an important part of the overall dish.

Sahara B
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Ingredients

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

Directions

Instructions Checklist
  • Combine cold water, salt, peppercorns, and bay leaf for brine in a bowl. Place pork chops in a shallow baking dish and pour the brine over top. Let sit for 1 to 2 hours.

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  • Meanwhile, combine brown sugar, garlic powder, paprika, onion powder, mustard powder, salt, and pepper for rub in a small mixing bowl.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Remove pork chops from brine, rinse under cold water, and pat dry. Rub pork chops generously on both sides with the seasoning mix. Discard brine.

  • Heat a cast iron skillet over medium-high heat. Add oil to the hot skillet. Add pork chops to the hot oil and sear until browned, 2 to 3 minutes.

  • Turn pork chops and place skillet in the preheated oven. Bake until no longer pink in the center, 6 to 8 minutes. Remove from the oven, tent with aluminum foil, and let rest for 5 minutes before serving.

Cook's Note:

I serve these topped with "Chef John's Nectarine Salsa". The salsa does require extra time, but you will love the combo!

Nutrition Facts

309 calories; 14.2 g total fat; 45 mg cholesterol; 5980 mg sodium. 29 g carbohydrates; 16.8 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/25/2019
Pork Chops came out so moist and the seasoning was great. My family enjoyed them and wanted me to make more. I also made Chef John's Nectarine Salsa. The pairing of these two was so amazing. Read More
(2)
Rating: 5 stars
10/25/2019
Pork Chops came out so moist and the seasoning was great. My family enjoyed them and wanted me to make more. I also made Chef John's Nectarine Salsa. The pairing of these two was so amazing. Read More
(2)
Rating: 5 stars
02/17/2020
I had a pack of thin sliced, boneless pork chops I had to use so I looked for some recipe that was better then ending up with pan fried pieces of shoe leather and this did the trick. The chops remained moist and tender and the resulting pan sauce was amazing. I will be making this again but with the proper bone in thicker chops. Read More
(2)
Rating: 5 stars
02/10/2020
I had seen a recipe similar to this year's ago, but couldn't find it, so I was very happy to see this in Allrecipes. I love how pork chops come out using this method. I love the flavor of the rub. I have made it now 3 times, and experimented with other spices the second and third time. Read More
(2)
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Rating: 5 stars
10/25/2019
Pork Chops came out so moist and the seasoning was great. My family enjoyed them and wanted me to make more. I also made Chef John's Nectarine Salsa. The pairing of these two was so amazing. Read More
(2)
Rating: 5 stars
03/09/2020
Wonderful. Read More
Rating: 5 stars
03/12/2020
This recipe is wonderful and I have made it twice now. No changes needed Read More
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Rating: 5 stars
09/22/2019
This recipe turned out excellent, although I ended up brining it for 24 hours instead of 2. I was concerned it might be too salty, but the chops were flavourful, moist and tender. The cooking time was perfect as well. The brown sugar caramelized the chops making the plate presentation appealing. I added a bit of mango salsa to the top of the chops which balanced the sweetness of the rub. Great recipe! Read More