Baked Pork Chops

4 standard portions

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Ingredients

• 4 pork chops (¾ - 1 inch thick)
• 2 tablespoons olive oil
• 6 cups water
• 3 tablespoons salt
• 2 tablespoons granulated sugar
• 1 ½ teaspoons black peppercorns
• Juice of half a lemon
• 1 bay leaf
• 2 cloves garlic (lightly smashed)
• 3-4 sprigs fresh thyme/rosemary
• 1 tablespoon light brown sugar
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon mustard powder
• 1 teaspoon salt (if brined, then skip)
• 1 teaspoon ground black pepper

Method

1. To brine: to a large bowl (that you’ll use for brining, make sure it can fit in your fridge), add 1 cup of boiling water, and stir in the salt and sugar until dissolved. Add the rest of the brine ingredients, followed by 5 cups of water (cold or at room temp) and stir to combine. Make sure that the brine is cool, add the pork chops to the solution, and make sure that they’re fully submerged in the liquid. Cover with plastic wrap, and place in the fridge for up to 2 hours (at least 30 minutes).
2. Remove the pork chops from the brine, pat dry with paper towels, and discard the brine (you can’t use it again).
3. Preheat oven to 400°F/205°C and line a baking sheet with parchment paper.
4. Make the rub: combine all of the rub ingredients in a small bowl.
5. Rub each pork chop with olive oil, then season with the dry rub from all sides.
6. Place on the baking sheet, and bake for 15-20 minutes. The internal temperature must reach 145°F/63°C. Place under the broiler for a couple of minutes if desired.
7. Allow the pork chops to rest for 5 minutes before serving.
8. Serve with mashed potatoes and steamed broccoli.