This Pan Seared Brined Pork Chops recipe teaches you how to make juicy, flavorful pork chops every time by brining them first to lock in moisture and enhance tenderness. The pork chops are seared with garlic, thyme, and butter to create a rich and savory crust, making it a perfect weeknight dinner that’s both simple and delicious. Serve alongside mashed potatoes and roasted vegetables for a comforting meal.

Full Recipe:

Ingredients

For the Brine:

• 4 cups water (room temperature)

• 1 tsp baking soda

• ¼ cup kosher salt

• 1 tbsp peppercorns

• ¼ cup packed light or dark brown sugar

• 4 pork chops (bone-in or boneless, at least 1½ inches thick)

For Searing:

• 2 tbsp olive oil

• 4 garlic cloves (whole, unpeeled)

• 4 sprigs fresh thyme (plus extra for garnish)

• 2 tbsp butter

Directions

1. In a large bowl, dissolve baking soda, salt, peppercorns, and brown sugar in water. Add pork chops, cover, and refrigerate for 1 to 8 hours.

2. Remove pork chops from brine 20-30 minutes before cooking and pat dry thoroughly. Score the fat layer if present.

3. Heat olive oil in a skillet over high heat until shimmering and slightly smoking. Reduce heat to medium.

4. Add garlic cloves and pork chops to the pan. Cook undisturbed for 3 minutes until golden brown. Flip and cook another 2 minutes. Continue flipping every 2 minutes until both sides are deep golden and internal temperature reaches 135-140°F (57-63°C).

5. If fat hasn’t rendered fully, hold pork chop upright to crisp fat edge for 2 minutes.

6. Remove from heat, top with butter and thyme sprig, and let rest covered until temperature reaches 150-155°F (66-68°C).

7. Serve hot, garnished with additional thyme if desired.

Nutrients (per serving)

• Calories: 408 kcal

• Protein: 29 g

• Fat: 25 g

• Saturated Fat: 10 g

• Carbohydrates: 16 g

• Fiber: 1 g

• Sugar: 13 g

• Sodium: 14,291 mg (from brine, adjust salt accordingly)

The Science and Benefits of Brining

Brining is a culinary technique that involves soaking meat in a seasoned saltwater solution. The primary purpose is to increase the meat’s moisture retention during cooking, preventing it from drying out and ensuring tenderness. The salt in the brine breaks down muscle proteins, allowing the meat to absorb and hold onto water, which translates to juicier, more flavorful pork chops.

In this recipe, the brine is enhanced with baking soda, peppercorns, and brown sugar. Baking soda raises the pH of the meat’s surface, which makes it more difficult for proteins to bond tightly, resulting in a more tender texture. Peppercorns add subtle spicy notes, while brown sugar balances the saltiness with a mild sweetness, enhancing the overall flavor complexity. Together, these ingredients create a perfectly seasoned pork chop with a moist, tender bite.

Choosing the Right Pork Chops

For this recipe, pork chops that are at least 1½ inches thick are recommended. Thicker chops are ideal because they withstand the brining and searing process better, retaining juiciness without overcooking. Both bone-in and boneless chops work well, though bone-in chops tend to cook more evenly and impart additional flavor to the meat.

Before cooking, it’s important to score the fat layer if present. This helps render the fat evenly during searing, contributing to a crispy, flavorful edge and preventing curling during cooking.

Searing to Perfection: Garlic, Thyme, and Butter

Searing the pork chops is a key step to developing a deep, golden crust packed with flavor. Using a hot skillet with olive oil ensures that the exterior caramelizes beautifully without sticking. The garlic cloves are added whole and unpeeled, releasing their aromatic oils slowly to subtly flavor the meat without overpowering it.

Fresh thyme sprigs are also introduced early in the cooking process. Their earthy, slightly minty aroma infuses the pork chops and butter with a delicate herbal note, enhancing the overall taste profile.

Butter is added toward the end of cooking, enriching the pork chops with its creamy texture and rich flavor. Basting the chops with melted butter as they finish cooking further seals in moisture and adds a glossy finish.

Temperature Control and Resting

Achieving the perfect doneness requires attentive temperature control. The chops are cooked over medium heat after the initial sear to allow the inside to reach an internal temperature of 135-140°F (57-63°C), which is ideal for juicy pork that is just cooked through. Holding the pork upright in the pan crisps the fat edge, adding textural contrast and intensified flavor.

Resting the pork chops after cooking is essential. Covered and topped with butter and thyme, the chops continue to cook gently as the temperature rises to 150-155°F (66-68°C). Resting allows the juices to redistribute evenly throughout the meat, resulting in a tender, juicy bite.

Pairing and Serving Suggestions

This rich and flavorful pork chop pairs wonderfully with classic comfort sides such as creamy mashed potatoes and roasted seasonal vegetables. The creamy potatoes balance the savory meat, while roasted vegetables add color, texture, and nutritional variety. A simple pan sauce made from the drippings, butter, and herbs can further enhance the dish.

The recipe’s simplicity also makes it versatile; it can be served with a light salad for a fresher, lighter meal or alongside grains like wild rice or quinoa for added heartiness.

Nutritional Considerations

Pan Seared Brined Pork Chops are moderately high in protein and fat, providing a satisfying and filling meal. The pork delivers a good amount of protein essential for muscle repair and overall health. The fat content, partly from the butter and olive oil used in cooking, adds richness and satiety but should be consumed in moderation within a balanced diet.

Carbohydrates are minimal and mostly from the brown sugar in the brine, making this dish suitable for low-carb diets. Sodium content is high due to the brining process; therefore, it’s important to adjust additional salt usage elsewhere in the meal to avoid excessive intake.

Conclusion

Pan Seared Brined Pork Chops demonstrate how a simple brining step can transform an everyday cut of meat into a juicy, tender, and flavorful main course. The balance of seasoning from the brine and the rich, aromatic sear with garlic, thyme, and butter results in a dish that is both comforting and sophisticated.

Ideal for weeknight dinners or special occasions, this recipe offers an approachable way to cook pork chops perfectly every time. Its rich flavors and juicy texture paired with classic side dishes create a satisfying and memorable meal that appeals to home cooks and food lovers alike.