Easy Dry-Brined Pork Loin Chops

Easy Dry-Brined Pork Loin Chops

Rated:
Recipe Rating: 3.37493
Serves 4
The simple dry brine in this recipe creates super-moist and tender pork loin chops. While we love the chops pan-seared, they are also great on the grill.
Ingredients: 
  • 1 tablespoon fine sea salt
  • 1 tablespoon yellow mustard seeds
  • 1 1/2 teaspoon sugar
  • 1/2 teaspoon ground black pepper
  • 4 (4- to 6-ounce) boneless pork loin chops
  • 1 tablespoon expeller-pressed canola oil
Method: 
In a small bowl combine salt, mustard seeds, sugar and pepper. Rub pork chops all over with the spice mixture and place in a wide, shallow dish. Cover and refrigerate 12 hours or overnight.  

Remove pork from brine and rinse under cold water. Pat dry. Preheat the oven to 350°F. Heat a large ovenproof skillet over medium-high heat and add oil. When oil is hot, add pork and cook for 2 minutes on each side. Transfer the skillet to the oven for an additional 6 minutes or until pork reaches an internal temperature of 145°F.  

Remove from the pan and allow pork to rest for about 5 minutes before serving.
Nutritional Info: 
Per Serving: Serving size: 1 pork chop, 230 calories (100 from fat), 12g total fat, 3g saturated fat, 85mg cholesterol, 250mg sodium, 30g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.