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Easy Dry-Brined Pork Loin Chops

Serves 4
Time 12 hr 30 min
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 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 until pork reaches an internal temperature of 145°F, about 6 minutes.

Remove from the pan and allow pork to rest for about 5 minutes before serving.

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.
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  • 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 canola oil