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

Similar Recipes You May Like

Easy and Quick Shrimp Tacos

Easy and Quick Shrimp Tacos

Minced Pork and Watermelon Lettuce Wraps

Minced Pork and Watermelon Lettuce Wraps

Watermelon and Tomato Feta Salad

Watermelon and Tomato Feta Salad

Quick and Easy Mango Margaritas

Quick and Easy Mango Margaritas

Grandma's Cucumber and Onion Salad

Grandma's Cucumber and Onion Salad

Stars and Stripes Grand Finale Cake

Stars and Stripes Grand Finale Cake

Chinese Shrimp and Tofu Soup

Chinese Shrimp and Tofu Soup

Carrot and Raisin Salad II

Carrot and Raisin Salad II