Pork Chop

Serves: 4. Per serving: 285 calories, 32 g protein 

  • 4 cups cold water 

  • 2 tablespoons fine sea salt 

  • 1 dried bay leaf 

  • 1 clove garlic, peeled and crushed with the side of a chef ’s knife 

  • 4 center-cut, bone-in pork chops (34 to 1 inch thick) 

  • 1 tablespoon avocado oil 

  • Freshly ground black pepper 

  • Flaky sea salt, such as Maldon (optional) 

  1. In a saucepan, bring 1 cup of the water to a boil. Remove from the heat and stir in the salt until it dissolves. Add the bay leaf and garlic. Stir in the remaining 3 cups water. (If the brine is still warm, add a few ice cubes and let them melt before continuing.) Place the chops in a large shallow dish; pour the brine on top. Cover and refrigerate for at least 30 minutes or up to 8 hours. Remove the chops from the brine; pat dry thoroughly. Let the chops sit at room temperature for 30 minutes. 

    2. Preheat the oven to 400°F; place a large heavy-bottomed or cast-iron skillet in the oven as it preheats. Rub the chops all over with the oil; season with pepper. Carefully remove the hot skillet from the oven and place over medium-high heat. Add the chops to the skillet and cook undisturbed until seared on the bottom, 3 to 4 minutes. Flip and transfer the skillet back to the oven.

  2. Cook the chops until an instant-read thermometer inserted into the thickest part of a chop, away from the bone, reads 145°F, 4 to 7 minutes, depending on the thickness. Transfer the chops to a cutting board, tent with foil, and let rest for 5 to 10 minutes before serving. Sprinkle lightly with flaky sea salt just before serving, if desired. 

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