How to Pan Fry Pork Chops
Minimum time to brine is 3 to 4 hours. For best results, leave in brine overnight.
Prep Time4 hours hrs
Cook Time15 minutes mins
Total Time4 hours hrs 15 minutes mins
Course: Main
Cuisine: American
Keyword: pork, pork chops
Servings: 2
gallon sized zip top bag
Cast iron skillet
- 2 cups water
- 1/3 cup kosher salt
- 1/3 cup brown sugar
- 4 cloves garlic peeled and smashed
- 1 tablespoon chili flakes or hot pepper flakes optional
- 1/2 small onion peeled and sliced
- 2 bone-in or boneless pork chops
- olive oil
- 2 to 3 tablespoons unsalted butter
Brine the pork chops. Place ingredients in a gallon zip-top bag and stir to dissolve the salt and sugar. Carefully add the pork chops and seal the bag. For best results, lay the bag flat in your refrigerator on a plate or in a large dish, and refrigerate for 3 to 4 hours, or up 8 hours, or overnight.
Remove the pork chops from the brine and pat dry with paper towels. Allow them to come to room temperature before cooking if you can.
Add a little oil to your cast-iron skillet over medium-high heat, until hot and just beginning to smoke. Carefully add the pork chops and let sit undisturbed for 2 to 3 minutes. Add the butter to the skillet and flip the pork chops. Let the other side sit for a few minutes as well.
Reduce the heat to medium. Continue to cook for 6 to 8 minutes more, flipping the pork chops every few minutes, until they register 145°F in the thickest part. Remove from the heat and let rest for a few minutes. Serve and enjoy!