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Brined Pork Chops With Gremolata
Brined Pork Chops With Gremolata
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Cook Time:
20 minutes
Total Time:
20 minutes
Juicy brined pork chops seared and topped with zesty parsley lemon garlic gremolata.
Ingredients:
  • For the chop:
  • 2 to 4 thick-cut pork chops, preferably bone-in, about 10 ounces each
  • Extra virgin olive oil
  • For the brine:
  • 6 tablespoons sugar
  • 3 tablespoons Kosher salt
  • 3 bay leaves, crumbled
  • 1/2 teaspoon coriander seeds, lightly crushed
  • 1 sprig thyme
  • 4 strips of lemon peel
  • For the Gremolata:
  • 2 tablespoons minced fresh parsley leaves
  • 1 tablespoon grated fresh lemon zest
  • 2 teaspoons minced garlic
Instructions:
  • Prepare the brine a day or two ahead by simmering one cup of water with bay leaves, coriander seeds, thyme, and lemon peel. Once off the heat, add the remaining 4 cups of water and stir in sugar and salt until dissolved. Pour the brine over the pork chops in a bag, seal, and refrigerate for 1 to 2 days based on chop thickness.
  • Before cooking, take the pork chops out of the brine 30 minutes for thin chops or 1 hour for thick chops. Rinse with cold water and pat dry.
  • Make small cuts along the edge of the fat to keep the chops flat while cooking. Cut just up to the meat, in a few spots.
  • Achieve a perfect sear: Oil the skillet generously and heat to medium-high. Pat the chops dry, then lightly coat them with oil. Place the chops in the hot skillet and cook until both sides are beautifully browned.
  • Reduce heat and cook: After browning, flip the meat again and reduce the heat. Cook until the internal temperature reaches 145°F or use the finger test for doneness. Due to the sugar in the brine, the chops may brown faster than anticipated. Adjust by moving them in the pan as needed to prevent over-browning.
  • Cover the chops loosely with foil and allow them to rest for 5 to 10 minutes before preparing the gremolata.
  • Prepare the vibrant gremolata by mixing minced parsley, grated fresh lemon zest, and minced garlic in a small bowl. Sprinkle this zesty mixture on the pork chops before serving. Pair with creamy mashed parsnips and potatoes for a delicious meal.

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