Yen Can Cook: Garlic Thyme Brined Pork Chop

Ever since I learnt the meat brining method, I’ve prepared pork chop meal every now and then because it’s fuss-free and a wonderful wholesome dinner can be done in just one pan!

I couldn’t get the bone-in chop for this round, but the result was just as good, tender and flavourful.


Ingredients (Serve: 2)

2pcs pork chops, each about 2.5 cm thick

1 tablespoon olive oil/cooking oil

15g unsalted butter

4 cloves garlic, lightly crushed

3 fresh thyme sprigs

Salt and black pepper

lemon wedges (optional)

For the brine

3 cups cold water

60g table salt

4 cloves garlic, lightly crushed

3 fresh thyme sprigs


Step 1: Bring 3 cup of the water to a boil, add the all the ingredients and stir to dissolve the salt. Cool brine completely, then place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops, cover the dish and refrigerate for least 2 hours and up to overnight.

Step 2: Remove the pork chops from the brine and pat the pork chops dry with paper towels and let sit at room temperature for 20 minutes. Season the pork chops with salt and black pepper.

Step 3: Preheat oven to 200°C.

Step 4: In a oven proof skillet, heat the olive oil over medium-high heat, add the pork chops and sear until golden brown for both sides (approximately 3 minutes per side).

Step 5: Add the butter, garlic and thyme to the pan and heat until the butter is melted. Carefully tilt the pan and use a spoon to baste the chops with the butter mixture. Transfer the pork chops to the oven and continue cook for 6 to 10 minutes or until the pork chop is fully cooked. (can use instant-read cooking thermometer – 63°C)

Step 6: Transfer the pork chops to a plat and let rest for 5 minutes before serving.

Side dish of stir fried vegetables – after transferring the pork chop, in the same skillet, stir fry the vegetables and add salt and pepper to taste.




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