Garlic Thyme Pork Chops

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Date night for 2 this weekend is gonna look a lot like this: Garlic Thyme Pork Chops!

Garlic Thyme Pork Chops from (@whatsgabycookin)


So growing up we didn't really eat meat at home. Not because we didn't like it - but because my mom rarely bought it. And that meant, every time we would go out my dad would order all the meat. Usually it came in the form of pork chops. Now here's the thing with pork chops - sometimes it can be really dry - and we DEF do not want that. So here's how to remedy that - BRINE!

Garlic Thyme Pork Chops from (@whatsgabycookin)

If you've never brined meat before, it's essentially letting the meat soak in a seasoned salt water mixture so it soaks up all the moisture and retains it during cooking. And THAT my friends is exactly how you should cook a pork chop!

Garlic Thyme Pork Chops from (@whatsgabycookin)

Just let it hang out with some friends in a garlic, thyme, peppercorn, salt water situation and then into a cast iron skillet once you've patted it dry!

Garlic Thyme Pork Chops from (@whatsgabycookin)

The results come in the form these super succulent Garlic Thyme Pork Chops that you can serve alongside any side dish for a perfect fancy pants dinner in!

Garlic Thyme Pork Chops

Author: Gaby Dalkin
4.9 from 8 votes
Date night for 2 this weekend is gonna look a lot like this: Garlic Thyme Pork Chops!
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Main Course, Dinner
Cuisine American
Servings 2 people


For the brine:

  • ¼ cup Kosher salt I use Morton’s
  • ¼ cup sugar
  • 8 garlic cloves lightly crushed
  • 8 black peppercorns
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 2 cups ice cubes

For the Pork

  • 2 bone-in center-cut pork chops each about 1 inch (2.5 cm) thick
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 garlic clove lightly crushed
  • 1 fresh thyme sprig


  • To make the brine, in a saucepan over medium heat, combine 3 cups water, the salt, sugar, garlic, peppercorns, thyme and bay leaf and stir until the salt and sugar are dissolved. Pour the brine into a large bowl and add the ice cubes. Let the brine cool to room temperature.
  • Add the pork chops to the brine. Cover and refrigerate for at least 2 hours and up to overnight.
  • Preheat an oven to 400°F (200°C).
  • Remove the pork chops from the brine and discard the brine. Pat the pork chops dry with paper towels and let sit at room temperature for 20 minutes. Season the pork chops heavily with salt and pepper.
  • In a large fry pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown on both sides, about 3 minutes per side. Add the butter, garlic and thyme to the pan and heat until the butter is melted. Carefully tilt the pan so the butter pools at the edge of the pan and use a spoon to baste the chops. Transfer the pork chops to the oven and continue cooking until an instant-read thermometer inserted into the center of the chops registers 145°F (63°C), about 5 minutes more. Transfer the pork chops to a platter and let rest for 5 minutes before serving.


Use an oven safe skillet so you can go straight from searing to baking. A thermometer is always a great idea, because bone-in meat takes longer to cook.

Nutrition Information

Calories: 569kcal | Carbohydrates: 30g | Protein: 41g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 14252mg | Potassium: 769mg | Fiber: 1g | Sugar: 25g | Vitamin A: 459IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. So you bake it for 5 minutes and then check the meat’s temperature. If it reached 145°F, then its cooked right?

    1. you sear it for 3 minutes on each side in the cast iron skillet, then transfer it to the oven to finish cooking until it hits the proper internal temp suggested in the recipe notes! xx

  2. 5 stars
    Used this basic recipe on a pork tenderloin and it turned out great. Followed all the brining steps, eyeballed the browning/basting/etc, put it in the oven until it was 140, and turned out fantastic. Flavorful, nice crust, all good.

  3. 4 stars
    Great recipe. Note - You may want to hold back on seasoning heavily with salt prior to cooking the chops. The brine provides quite a bit of saltiness.

  4. Just started to follow you Gaby, and I'm impressed with how you think. Private chefs know how to make great food very efficiently and it shows with you!

    I had to laugh at your response to Nicole about the sauteed apples as that is exactly what I was planning. Sometimes i'll add some sliced roasted beets to the apples and sauté both together and drizzle a little agave nectar over the mix.

    I'm glad I found you!

  5. How long does the process usually take when making the brine in the stove? When making I noticed most everything dissolved fairly quickly besides a small amount of sugar and salt. I was just worried maybe I was cooking too long?

  6. 5 stars
    The pork chops were AMAZING!!! I came across this recipe while Googling for Christmas dinner for two at home (such is COVID life...). We weren’t able to get thyme so used fresh oregano instead. We added the apples as per the comments, and had this with mashed potatoes and your roasted broccolini recipe. Delish. Will definitely be making this again. Thanks for sharing!

  7. 5 stars
    This was my first time brining something and it won’t be my last! These were delish! Thumbs up from all family members!

4.88 from 8 votes (1 rating without comment)

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