A simple dry brine guarantees a tender pork chop on your plate.
Course Main Course
Cuisine American
Keyword dry brine, oven-roasted, pork chops
Prep Time 8 hourshours
Servings 4
Ingredients
½tspsalt for 1 pork chop
¼tsppepper for 1 pork chop
Instructions
Combine the amount of salt and pepper needed for the number of pork chops on your menu. For 4 chops combine 2 tsp kosher salt and 1 tsp ground pepper
Pat dry the pork chops with a paper towel
Mix the salt and pepper
Lightly sprinkle the salt mixture over all sides of the pork chops. Use about 1/2 tsp of salt mixture/pork chop--this is key to avoiding an overly salty taste
Place chops on a wire rack set over a tray (to allow air circulation)
Refrigerate uncovered for at least 6 hours, ideally overnight (up to 24 hours)
Before cooking remove from fridge and let sit at room termperatur4 for 30-30 minutes. Do not rinse---Just pat with a paper towel to remove surface moisture
Cook by roasting (or searing or grilling) until internal temperature reaches 145 Degrees F, then rest 5 minutes