Servings: 2 people
Make the brine
Mix brine ingredients (water, vinegar, sugar, salt, herbs) together in a large boil. Place pork chops in a large ziplock bag or glass container and add brine. Brine at least 4 hours, but overnight preferred.
Make the pork chops
Remove chops from the refrigerator. Pat dry with paper towels and let reach room temp.
Season chops generously with blackening spice rub
Place cast iron skillet or grill pan on upper rack in the oven and pre-heat to 500 degrees F. Allow pan to heat for 10 minutes.
Remove pan and add chops then place pan back into the over. Broil 4 minutes per side then remove. Let chops rest 5 minutes.
- Feel free to use your favorite store-bought blackening spice, but if you the spices available try the recipe for bolder flavor
- Don’t skip the brine! Always allow meat to reach room temperature before cooking. This helps guarantee even cooking.
- Use an oil with a high smoke point. I prefer ghee (clarified butter) but you can get by with canola or olive oil.
- How long you broil will depend on thickness of the pork chops. Obviously the thicker the cut the longer the cook time.
- Use a meat thermometer to test for doneness. Undercooked pork is just as bad as overcooked. Insert an instant-read thermometer into the thickest part of the chop. Once it reads 135 degrees remove the chop from the heat and let rest. It will continue cooking in rest mode and reach the desired 140-145 degrees. If you don’t have a thermometer there ain’t no harm in cutting the chop open and using the eye test.
- Let chops rest 5-10 minutes after cooking.
Calories: 358kcal | Carbohydrates: 36g | Protein: 31g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 15413mg | Potassium: 756mg | Fiber: 4g | Sugar: 28g | Vitamin A: 3002IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 3mg
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