juicy pork chops

Orange-and-Rosemary-Brined Pork Chops

Serves 4.  This is a Martha Stewart recipe, would go great with applesauce.  Sounds like an episode of “The Brady Bunch” (pork chops and applesauce).  Brine the pork 4-24 hours in advance.

            ¼ c. sugar

            ¼ c. coarse salt

            2 dried bay leaves

            8 1-by3-inch strips orange zest

            16 whole black peppercorns

            3 small sprigs rosemary

            4 bone-in pork rib chops (each about 12 oz. and 1” thick)

            2 Tbs. oil

Combine sugar, salt, bay leaves, orange zest, peppercorns, rosemary, and 4 c. water in a medium saucepan.  Bring to a boil, stirring until sugar and salt are dissolved.  Reduce to a simmer and cook 1 minute.  Remove from heat; let cool completely.  Pour over pork chops in a 9-by13-inch baking dish.  Cover and refrigerate, turning once, at least 4 hours and up to overnight. 

Remove pork from brine; discard brine.  Pat chops dry; let stand 15 minutes.  Heat a large cast-iron or other heavy skillet over medium-high heat.  Add oil and swirl to coat.  Add pork, working in batches if necessary, and cook until bottoms are deep golden brown, about 5 minutes.  Turn and cook until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 3 minutes more.  Let rest 5 minutes before serving. 

Here I served it over rice with a bit of garlic, Parmesan, and parsley stirred in.