Equipment
Ingredients
Aromatic Brine
- 1000 ml water
- 60 g kosher salt
- 50 g brown sugar, packed
- 5 g whole allspice berries, lightly crushed
- 5 g whole juniper berries, lightly crushed
- 4 garlic, smashed
- 2 bay leaves, whole
Pork
- 4 bone-in thick-cut pork chops, raw
- 30 ml neutral oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 551 kcal
- Protein
- 49 g
- Carbohydrates
- 0 g
- Fat
- 38 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 173 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 158 mg
- Potassium
- 720 mg
- Calcium
- 88 mg
- Iron
- 1.7 mg
- Magnesium
- 43 mg
- Phosphorus
- 518 mg
- Zinc
- 6.4 mg
- Vitamin A
- 15 mcg
- Vitamin D
- 1.8 mcg
- Vitamin E
- 0.5 mg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 1.25 mg
- Riboflavin
- 0.78 mg
- Niacin
- 16.8 mg
- Water
- 169 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a saucepan, combine 250ml of the water, kosher salt, brown sugar, allspice berries, juniper berries, smashed garlic, and bay leaves. Bring to a simmer over medium heat, stirring until the salt and sugar are completely dissolved.
Remove the saucepan from the heat and pour the concentrated brine into a large mixing bowl or container. Add the remaining 750ml of very cold or ice water to rapidly drop the temperature.
Submerge the pork chops in the cold brine. Cover the container and refrigerate for at least 4 hours, or up to 8 hours for thicker cuts.
Remove the pork chops from the brine and rinse lightly if desired. Thoroughly pat the chops completely dry with paper towels. Discard the remaining brine.
Heat a cast iron skillet over medium-high heat. Once hot, add the neutral oil and let it heat until shimmering but not smoking.
Place the pork chops in the skillet, ensuring they do not overlap. Sear for 4 to 5 minutes until a deep golden-brown crust forms. Flip and cook the other side for another 4 to 5 minutes. Check the internal temperature; remove from the pan when it reaches 60°C/140°F, as carryover cooking will bring it up to the safe consumption temperature of 63°C/145°F.
Transfer the cooked pork chops to a cutting board or wire rack and tent loosely with foil. Let them rest for 5 to 10 minutes to allow the juices to redistribute.
Chef's Notes
- Bone-in chops are highly recommended over boneless cuts because the bone acts as an insulator, helping to prevent the lean meat surrounding it from overcooking.
- Lightly crushing the allspice and juniper berries with the flat side of a knife or a mortar and pestle releases their essential oils, dramatically increasing the aromatic power of your brine.
- If your pork chops have a thick band of fat on the edge, score it with a knife every 2cm to prevent the meat from curling up like a bowl while searing.
- Safety note: The USDA updated its guidelines in 2011, lowering the safe cooking temperature for whole cuts of pork from 71C/160F to 63C/145F with a 3-minute rest. A slight blush of pink in the center is perfectly safe and desirable.
Storage
Refrigerator: 3 days — Store in an airtight container. Leftovers are best sliced thin and eaten cold or gently reheated.
Freezer: 2 months — Freeze cooked chops tightly wrapped in foil and placed in a freezer-safe bag.
Reheating: Reheat gently in a 150C/300F oven covered with foil until just warmed through to avoid drying out the meat.
Troubleshooting
Pork chops are dry and tough
Cause: The meat was overcooked past the safe temperature of 63C/145F
Fix: Cannot be fixed, but slicing very thinly across the grain and serving with a pan sauce or gravy can mask the dryness.
Prevention: Use a digital meat thermometer and pull the chops from the heat at 60C/140F to account for carryover cooking.
Meat lacks a dark crust
Cause: Chops were too wet when hitting the pan, or pan was not hot enough
Fix: Increase heat to high for the final 60 seconds of cooking, being careful not to overcook the center.
Prevention: Thoroughly pat the brined meat dry with paper towels and preheat the cast iron until the oil shimmers.
Pork tastes overwhelmingly salty
Cause: The meat was left in the brine for much longer than the recommended 4-8 hours
Fix: Cannot be fixed. Serve with unseasoned starchy side dishes like potatoes or rice to balance the palate.
Prevention: Set a timer when brining and remove the meat promptly. If prep must be done far in advance, use a weaker brine solution.
Cultural Context
Brining is a staple technique in modern American home cooking, popularized heavily in the late 20th century to combat the increasingly lean nature of commercially bred pork. The addition of allspice and juniper brings a distinctly autumnal flavor profile, evoking the transition from summer grilling to cozy, hearth-centered cooking.
