🔥The brining process is crucial for adding flavor and moisture to the pork chop.
🍽️Pan-roasting creates a beautiful crust on the pork chop, while finishing it in the oven ensures even cooking.
🧈Basting the pork chop with butter and aromatics adds richness and depth of flavor.
🌡️Cook the pork chop to an internal temperature of 135°F and let it rest before serving for the juiciest results.
🧂Finish the dish with flaky salt to enhance the flavors.
What is brining and why is it important for this recipe?
—Brining is a process of soaking the pork chop in a saltwater solution, which adds flavor, tenderness, and moisture to the meat. It is important for this recipe as it ensures a juicy and flavorful pork chop.
Can I use this brining method for other cuts of meat?
—Yes, this brining method works well for other cuts of meat, especially lean cuts that tend to dry out when cooked. Just adjust the brining time according to the thickness of the meat.
Why do you pan-roast the pork chop instead of just frying it?
—Pan-roasting allows you to achieve a beautiful crust on the pork chop while keeping it juicy on the inside. It combines the benefits of both searing and oven baking to create a perfectly cooked piece of meat.
What is butter basting and why is it done?
—Butter basting involves adding butter and aromatics to the pan and continuously spooning it over the pork chop while it cooks. This process adds richness, flavor, and helps to keep the meat moist.
What is the best way to know when the pork chop is cooked?
—Use a meat thermometer to check the internal temperature of the pork chop. Cook it to an internal temperature of 135°F, and then let it rest before serving to allow the juices to redistribute.
00:00In this video, we learn how to make a pan-roasted brined pork chop.
00:14The brining process is discussed, which involves soaking the pork chop in a saltwater solution.
00:43The recipe for the brine is provided, including ingredients like sugar, salt, peppercorns, juniper berries, garlic, and thyme.
02:12The brined pork chop is drained and dried before cooking.
02:30The pan-roasting technique is explained, which involves searing the pork chop in a hot pan and then finishing it in the oven.
04:41The pork chop is basted with butter and aromatics to add flavor and richness.
05:55The cooked pork chop is rested and then sliced.
06:31The final dish is shown, and the chef shares his thoughts and recommendations.
