Easy Pan-Fried Pork Chops

Ingredients

2 bone-in pork chops, preferably rib chops (1¹/₂ inches thick, 8 to 10 ounces each)

3 cups room-temperature water

¹/₂ cup kosher salt

¹/₄ cup packed light or dark brown sugar

2 tablespoons unsalted butter

4 sprigs fresh thyme

2 cloves garlic, peeled and smashed

Instructions

Step 1

Cut slits every 1 inch along the fatty edge to help prevent cupping.

Place the pork chops on a large plate or baking sheet. (Optional — place a wire rack on a baking sheet.)

Prick the chops all over with a fork, about ¹/₈ inch deep.

Flip the pork chops and repeat pricking the other side.

Step 2

Brine the pork chops.

Place the water, salt, and brown sugar in a gallon zip-top bag and stir to dissolve the salt and sugar.

Add the pork chops and seal the bag.

Place the bag on a rimmed baking sheet and arrange so that the pork chops are sitting in a single layer.

Refrigerate for 30 minutes and up to 8 hours.

Step 3

Remove the pork chops from the brine and pat dry with paper towels.

Step 4

Heat a large cast-iron skillet over medium-high heat until hot and just beginning to smoke.

Add the pork chops and cook for 1 minute on each side — they should begin to brown and release some fat into the pan.

Continuing flipping and cooking for 8 to 10 minutes.

Reduce the heat to medium.

Continue to cook for 8 to 10 minutes more, flipping the chops every minute, until they register 135°F in the thickest part.

Remove the pan from the heat.

Add the butter, thyme, and garlic.

Use a large spoon to spoon the melted butter over the pork chops.

Flip the pork chops and baste again.

Let the pork chops rest in the pan until they reach 140°F to 145°F, 5 to 7 minutes.

Step 5

Slice the pork chops across the grain and serve with the butter sauce.