Pan-Roasted Juniper and Thyme Pork Chops

Pan-Roasted Juniper and Thyme Pork Chops

These brown butter skillet-roasted pork chops are extra moist and flavorful thanks to a peppercorn and juniper berry brine.

Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
643 Calories

Recipe Instructions

Step 1
Peel garlic cloves. Leave 2 cloves whole and set aside for basting. Halve the remaining 2 cloves crosswise.
Step 2
Bring water to a boil in a medium saucepan. Add halved garlic cloves, salt, sugar, juniper berries, peppercorns, and 1 sprig of thyme. Stir to dissolve salt and sugar. Transfer to a large bowl and add ice. Stir until brine is cool. Add pork chops, cover, and chill in the refrigerator for 8 to 12 hours.
Step 3
Remove chops from the brine and pat dry. Discard brine.
Step 4
Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack inside a rimmed baking sheet.
Step 5
Heat oil in a large, oven-proof skillet over medium-high heat. Add chops and cook without turning until they begin to brown, 3 to 4 minutes. Turn and cook until beginning to brown on the other sides, about 2 minutes. Continue cooking, turning every 2 minutes, until both sides are golden brown, 5 to 7 more minutes.
Step 6
Transfer the skillet to the preheated oven and roast, turning chops every 2 minutes, for 14 minutes.
Step 7
Remove skillet from the oven and drain fat. Place on the stovetop over medium heat. Add butter, reserved 2 garlic cloves, and remaining sprig of thyme; cook until butter is foamy, 3 to 5 minutes. Tip the skillet slightly and use a large spoon to baste the chops until butter is brown and smells nutty, 2 to 3 minutes.
Step 8
Transfer chops to the prepared rack and let rest, turning often to ensure juices are evenly distributed, about 15 minutes. Finish with a light sprinkle of sea salt.

Ingredients

  • 1 cup white sugar
  • 2 cups water
  • 4 tablespoons unsalted butter
  • 3 tablespoons vegetable oil
  • 4 cloves garlic
  • 2 teaspoons whole black peppercorns
  • sea salt to taste
  • 1 cup kosher salt
  • 2 teaspoons juniper berries
  • 2 sprigs fresh thyme, divided
  • 5 cups ice
  • 4 (1-inch thick) bone-in pork chops

Categories

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