.jpg)
While many are kicking and screaming at the thought of summer coming to an end, I am doing the happy dance. The anticipation of the end of hot, humid days, the return of cool, crisp mornings, and the arrival of fall's bounty has me feeling slightly delirious. If I could live endlessly in one season it would be the fall. What is not to love about a landscape painted in rich jewel tones, apple picking season, bowls filled with gourds, pumpkins and flint (Indian) corn, urns filled with ornamental cabbages and mums, the aroma of spiced cider candles, endless bowls of warm homemade soup, the fall antique season, or warming up by the fireplace on a chilly night? If that isn't enough to sway you into becoming another one of the fall's fans, maybe a dinner of these Rosemary Brined Bone-In Pork Chops and some homemade applesauce will convince you.
Having grown up eating thin, dry, overcooked, maybe even a little rubbery pork chops, it was a memorable day when I tasted my first thick, savory, moist, tender pork chop. Up until that point I never knew how incredibly flavorful pork chops could be. But discovering the secrets in how to achieve pork chop perfection was an even better day.
The first secret is brining, a process particularly beneficial for lean proteins like mass-farmed pork which have a tendency to dry out when exposed to high heat. There are two kinds of brining techniques: dry and wet. Both involve the use of Kosher salt and resting time in the refrigerator (at least 12 hours but up to three days). But there are two schools of thought on which technique results in the moistest, most flavorful outcome. As are a rule, I like dry brining for beef and pork roasts but wet brining for pork chops. However, rather than debate the merits of each one and give you a quiz at the end, I will simply tell you I love wet brining thick cut, bone-in pork chops as much as I love the fall.
When buying pork chops from your butcher or at the grocery store ask for 1 1/4" to 1 1/2" thick cut bone-in pork chops. If you find a great sale on pork chops, get enough for dinner now and buy enough for freezing for use later.
The more flavorful the brine, the more flavorful the pork chop. This one is made with water, Kosher salt, sugar, juniper berries, whole peppercorns, bay leaves and sprigs of fresh rosemary. The brine needs to cool completely before the pork chops are submerged in the pot. The covered pot goes into the refrigerator where the marinated pork chops will remain for 24-36 hours to let the magic happen.
The second secret to these scrumptious pork chops is the use of a cast-iron pan. Not only does it help to put a beautiful sear on the pork chops, a cast iron pan can withstand high temperatures. If you are lucky enough to have inherited a well-seasoned cast iron (or two or three), you are well on your way to making these Rosemary Brined Bone-In Pork Chops. If not, there are some really good cast iron pans (at very reasonable prices) at your favorite cooking store. Don't rule out looking for cast iron pans at antique shows, flea markets, tag sales, or even a Goodwill store.
Once the pork chops are seared on both sides, they will finish cooking in a preheated 425 degree (F) oven. Total cooking time ranges from 4 to 14 minutes, not including a 5 minute rest period.
Important Tip: Key to getting a great sear on the pork chops is drying completely. The drier you get them the better the sear and the less splash on the stove top.
These moist, juicy, tender, savory Rosemary Brined Bone-In Pork Chops are prefect for a weeknight dinner, weekend dinner, or even a dinner party with friends. I wouldn't be surprise if they become one of your most requested meals! Especially if you serve them with a simple charcuterie board, a gorgeous salad (maybe like this Autumnal Harvest Salad or this Blue Cheese Romaine Salad), some homemade applesauce or your favorite mashed potatoes, and a rich chocolate dessert or even some pumpkin bars (like these Pumpkin Spice Bars with Cream Cheese Icing).
Recipe
Rosemary Brined Bone-In Pork Chops
Serves 4
Ingredients
4 cups water
1/4 cup Kosher salt
1/3 cup granulated sugar
1/4 cup juniper berries
2 Tablespoons rainbow or black peppercorns
4 bay leaves
4-5 springs of fresh rosemary
4 1 1/4" or 1 1/2" thick bone-in pork chops
Olive oil
Directions
1. To make the brine, bring the water, Kosher salt, sugar, juniper berries, peppercorns, bay leaves and fresh rosemary to a boil. Stir until the salt and sugar dissolve. Remove from the heat and allow to cool completely.
2. Submerge the pork chops in the room temperature brine. Cover and refrigerate for 24-36 hours.
3. Preheat the oven to 425 degrees (F).
4. Remove the pork chops from the brine and dry completely!
5. Heat 2 large cast iron pans with 2 Tablespoons of olive oil. When the oil shimmers, carefully add the pork chops to the pan. Sear until golden (about 2 minutes per side).
6. Transfer the pans to the oven. Roast the pork until it reaches an internal temperature of 140 degree (F) to 145 degrees (F) on a meat thermometer.
7. Remove the pork chops from the pan, transfer to a serving platter, and let rest for approximately 5 minutes before serving.
Notes: (1) The recipe for these Rosemary Brined Bone-In Pork Chops was inspired by one from Erin French's cookbook "The Lost Kitchen". (2) If you don't have two cast iron pans, cook the pork chops in batches. Place the seared pork chops on a heavy baking sheet (one that you placed in the oven while it was preheating).
Prairie Homestead, South Dakota (August 2022)
