- 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
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.
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