Brined Pan-Seared Pork Chops
Not rated yet. Be the first.
Thick, bone-in, and golden at the edges, with a middle that stays juicy thanks to an hour in the brine. Pull the chops at 135°F, let them rest five minutes, and call the family before the plates cool.
The short version
Brine thick chops in salted brown-sugar water for 1 hour, pat dry, sear 2 to 3 minutes per side, then finish in a 450°F oven until 135°F. Rest 5 minutes while the temperature coasts to 145°F. The brine is hands-off; the thermometer is the one thing not to skip.
What makes ours better
what we fixed so you don’t have to
-
Brine for one hour. Salt and sugar pull water into the meat and keep it there while it cooks, so a chop that is a few degrees over still stays juicy. An hour is enough for chops this thick.
-
Sear hard, then finish in the oven. A hot skillet browns the outside before the inside overcooks, and the oven finishes the center gently. You get a crust without a gray, dry chop.
-
Pull at 135°F and rest. The chop keeps cooking as it rests and climbs to 145°F, which is done and still blush-pink and tender inside.
Brine
Chops
tap each one as it goes in. no double-salting.
Steps
deep breath. you’ve got this.
-
Brine the chops
Dissolve the salt and brown sugar in 2 cups of hot water in a large bowl or a gallon zip-top bag. Stir in 4 cups of cold water, and add the garlic and peppercorns if using. Make sure the brine is cool, then add the chops, submerge them, and refrigerate for 1 hour.
Don't brine longer than 2 hours. Past that the meat turns hammy and too salty.
About 60 min. Cook mode has a timer for this step.
-
Heat the oven and pan
Set a rack in the lower-middle of the oven with a rimmed baking sheet on it, and heat the oven to 450°F. Remove the chops from the brine and pat them very dry with paper towels. Skip adding salt, since the brine has seasoned them.
Wet meat steams instead of browning. Dry the chops until the paper towel comes away clean.
-
Sear both sides
Heat the oil in a 12-inch skillet (cast iron is ideal) over high heat until it shimmers just short of smoking. Add the chops, leaving space between them, and sear without moving them for 2 to 3 minutes, until deeply browned. Flip and sear the other side for 2 to 3 minutes. Sprinkle on the pepper.
About 5 min. Cook mode has a timer for this step.
-
Finish in the oven
Move the chops to the hot baking sheet and roast 6 to 10 minutes, flipping once halfway, until an instant-read thermometer in the thickest part (not touching bone) reads 135°F.
Check at 6 minutes. A thick chop can go from juicy to overdone fast.
About 8 min. Cook mode has a timer for this step.
-
Baste and rest
If you like, drop the butter and thyme in the hot skillet and spoon the foaming butter over the chops for 30 seconds. Move the chops to a plate, tent loosely with foil, and rest 5 minutes. The temperature will rise to 145°F, and the juices will redistribute.
About 5 min. Cook mode has a timer for this step.
Good to know
read this before somebody asks for seconds
- Thick chops are the point. For 1-inch chops, sear 2 minutes per side and finish in the oven about 4 to 6 minutes to 135°F; or skip the oven and sear 4 to 5 minutes per side.
- Boneless chops work, but they dry out faster. Pull them 3 to 5°F earlier, and go by the thermometer.
- Pork at 145°F with a 3-minute rest is safe, and the center may look slightly pink. That is normal and not undercooked.
- Storage. Fridge, 3 days in an airtight container. Reheat sliced, in a covered skillet with a splash of water or stock over low heat, so it doesn't dry out.
Questions, answered
the questions my cousins text me
Why are my pork chops always dry?
Overcooking is the main cause, and thin, lean chops make it worse. Use thick chops, brine them, and pull them at 135°F with a thermometer. Resting takes them to 145°F.
Do I have to brine pork chops?
No, but it's the easiest insurance against dryness. If you skip it, salt the chops generously and let them sit uncovered in the fridge for at least an hour.
What temperature should pork chops be?
The safe temperature is 145°F, followed by a 3-minute rest. Pulling at 135°F and resting gets you there without overshooting.
Can I cook these entirely on the stove?
Yes. Sear both sides, then lower the heat to medium and cook, flipping every minute or so, until 135°F in the center, about 8 to 10 minutes more.
Can I brine the chops overnight?
Not this brine. It's strong, so 1 to 2 hours is the limit. For an overnight soak, cut the salt to ¼ cup.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
one star means we talk. five means I tell Dad.
Tap a star
- No reviews yet. Yours would be the first, and I’d read it twice.
Find it in
Published October 28, 2026.