Pan-Roasted Juniper and Thyme Pork Chops
Description
These brown butter skillet-roasted pork chops are extra moist and flavorful thanks to a peppercorn and juniper berry brine.
Ingredients
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4 cloves garlic
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2 cups water
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1 cup kosher salt
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1 cup white sugar
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2 teaspoons juniper berries
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2 teaspoons whole black peppercorns
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2 sprigs fresh thyme, divided
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5 cups ice
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4 (1-inch thick) bone-in pork chops
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3 tablespoons vegetable oil
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4 tablespoons unsalted butter
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sea salt to taste
Directions
1
Peel garlic cloves. Leave 2 cloves whole and set aside for basting. Halve the remaining 2 cloves crosswise.
2
Bring water to a boil in a medium saucepan. Add halved garlic cloves, salt, sugar, juniper berries, peppercorns, and 1 sprig of thyme. Stir to dissolve salt and sugar. Transfer to a large bowl and add ice. Stir until brine is cool. Add pork chops, cover, and chill in the refrigerator for 8 to 12 hours.
3
Remove chops from the brine and pat dry. Discard brine.
4
Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack inside a rimmed baking sheet.
5
Heat oil in a large, oven-proof skillet over medium-high heat. Add chops and cook without turning until they begin to brown, 3 to 4 minutes. Turn and cook until beginning to brown on the other sides, about 2 minutes. Continue cooking, turning every 2 minutes, until both sides are golden brown, 5 to 7 more minutes.
6
Transfer the skillet to the preheated oven and roast, turning chops every 2 minutes, for 14 minutes.
7
Remove skillet from the oven and drain fat. Place on the stovetop over medium heat. Add butter, reserved 2 garlic cloves, and remaining sprig of thyme; cook until butter is foamy, 3 to 5 minutes. Tip the skillet slightly and use a large spoon to baste the chops until butter is brown and smells nutty, 2 to 3 minutes.
8
Transfer chops to the prepared rack and let rest, turning often to ensure juices are evenly distributed, about 15 minutes. Finish with a light sprinkle of sea salt.