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.
Special Diets:
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.
Nutritional Info:
Per serving: 1 pork chop, 230 calories (100 from fat), 12g total fat, 3g saturated fat, 85mg cholesterol, 250mg sodium, 0g carbohydrates (0g dietary fiber, 0g sugar), 30g protein.
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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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