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.
