Photo by Romulo YanesBy Bon Appétit
Brining these chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen. At Brooklyn's Vinegar Hill House, chef Brian Leth uses heritage pork, which is fattier and more flavorful than ordinary chops; we highly recommend it.
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Pan-Roasted Brined Pork Chop
Recipe by Brian Leth
2 servings
Ingredients 1/2 cup kosher salt
1/2 cup sugar
1 teaspoon juniper berries
1/2 teaspoon whole black peppercorns
1 head of garlic, halved crosswise, plus 2 unpeeled cloves for basting
2 large sprigs thyme
1 2-inch-thick bone-in pork chop (2 ribs; about 1 1/4 lb.)
2 tablespoons grapeseed or vegetable oil
3 tablespoons unsalted butter
Flaky or coarse sea salt
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Preparation
Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic, and 1 thyme sprig; stir to dissolve salt and sugar.








