Garlic Thyme Pork Chops

Rating:

Total Time:

Difficulty:

Easy

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

Garlic Thyme Pork Chops from www.whatsgabycooking.com (@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 www.whatsgabycooking.com (@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 www.whatsgabycooking.com (@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 www.whatsgabycooking.com (@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

Gaby
5 from 5 votes

Ingredients
  

For the brine:

  • 1/4 cup Kosher salt I use Morton’s
  • 1/4 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

Instructions
 

  • 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.

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30 comments

  1. Nicole

    This looks delicious, what is on the plate with the pork chops? I want to make the entire meal. Thank you

    • Gaby

      I just sauteed some apples in the butter and added them on top!

  2. Noella

    They were excellent. I only had time to brine them for an hour and a bit. Next time I’ll do them longer. Nice and moist though. My husband wants to try to bbq them after brining. Do you think that would still leave them moist? I would post a pic of them coming out of the oven but I’m not able to on this site

  3. Rachael

    I am interested in using this recipe for part of a school project, how can i give you the proper credit on my sources?

  4. Jane H

    Hi Gaby!
    I made these the other night for my 2 husbands….one adopted single dad and mine! They both loved loved loved them! In fact, they wish I had made more! I made this with your broccolini and a tomato burrata salad w homemade pesto. Delish!

  5. Luana Lubbers

    This looks intoxicating! I’m making tomorrow for Valentines Day Dinner!
    Thanks

  6. Kathi

    made this pork chop recipe last night! It was wonderful..both my Husband and I enjoyed it very much. followed the directions completely not adding or subtracting anything. Did marinate for 5 hrs. we will be making this one again and again. Thank you for sharing.
    Sincerely
    KAJ

  7. Kim B

    Do you leave the chops in the same skillet to put into the oven? Butter won’t burn?

    • Gaby

      sure! just wouldn’t cook for quite so long

  8. Michael Domeney

    5 stars
    Another wonderful recipe and SO simple – even to the point you could pass it by – don’t! Gaby is hitting 2/2 so far. The brine mix can be made while boiling water to make a cup of tea (or pot of coffee I guess), and the prep an be done before you leave for work. Cooking time was very quick – total 20 mins including the heating of the oven and pan with oil. An excellent meal that is quick.

  9. Lisa Hanson

    5 stars
    Hi! Just curious what your favorite side is with this dish! We are brining tonight and making tomorrow! Xo

    • Gaby

      I’d do the roasted broccolini on my site!

  10. MLY

    5 stars
    The Best! Brining is the key to this one. The family loved it. Will be making again and again!

  11. Joellen

    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!

  12. R

    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!

  13. Lauren

    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?

    • Gaby

      should be pretty quick – just want everything to dissolve!!

  14. Stuart Barrett

    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!