Recipe
2 1 1/2 inch thick pork chops
2 teaspoon vegetable/canola oil
For the Brine:
1 teaspoon peppercorns
1 teaspoon whole juniper berries (gently crushed to release the oils)
2 sprigs thyme
1/4 cup molasses
1/4 cup soy sauce
3 tablespoons kosher salt
2-3 cups of water
1/4 cup of brown sugar
For the Spice Rub:
1/4 teaspoon black sea salt or any sea salt you have on hand
1/4 teaspoon pink Himalayan sea salt
1/4 teaspoon cocoa powder (unsweetened)
1/4 teaspoon garlic salt/powder
1/4 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon kosher salt
Directions
Add all the ingredients for the brine in a sauce pan on the stove on low heat. Once the sugar and salts has dissolved turn off the stove and let the brine cool.
Using a container with a tight lid add both pork chops and pour the liquid from the brine into and completely cover the chops. Set in the refrigerator overnight.
For the spice rub mix all the spices together. Remove the chops from the brine and pat dry with paper towels.
Rub the pork chop with the spice rub liberally. Use your fingers and really massage those chops. Set aside to marinate for a few hours.
After a few hours marinating, heat the oven to 350 degrees F.
In a frying pan or cast iron skillet (a pan that goes into the oven), heat 2 teaspoon oil to high heat.
Sear the pork chops on both sides. Then place the pan in the oven. Using a thermometer, once the internal temp of the pork reads 145 remove from the oven. Remove the chops from the pan and place on a plate and tent with a piece of tin foil.
If you cover the chops too tightly with the tin foil…it will continue to cook and not rest. So be sure to tent , leaving some air spaces. Seven minutes is about a good resting time.
Because of the brining…even though my pictures did not capture as good as I wanted it too, it was a very juicy chop! I enjoyed mine with my homemade Baked Beans! It was delicious!
