I’m not one of those bloggers who screams from the rooftops – MY Brined and Blackened Pork Chops are THE BEST!
I’m not quite that bold, but I can tell you that these chops are the most tender and flavorful pork chops that I’ve ever made. And I’ve made plenty of pork chops. Plenty of rubbery, dry, tough pork chops.
The other white meat – I wanted to have it in rotation, but despite my many attempts, it didn’t pass muster. I wasn’t asking for too much – just a tender, juicy, flavorful chop. A chop that didn’t need applesauce or gravy or anything else at all to make it palatable.
I’ve googled “tender pork chops.” I’ve read (and tried) countless of recipes from other people’s blogs – it’s amazing how many different techniques and approaches there are to cooking the lowly pork chop. I tried and I tried, until Ron said, Please no more pork chops for a while, OK?
Finally, I’ve nailed it! Looking back, I should have known that the secret was high heat. When we were visiting Gail and Bob in Maine last year, Gail served lobster. Bob doesn’t like lobster so we picked up a pork chop for him. He simply threw it on the grill, and when he sat down, I eyed his plate across the table. That chop was beautiful! Still, it was grilled, and I didn’t think that my oven could produce such lovely results. Well, it most certainly can, and it does!
I don’t know if the step of brining the chop is absolutely necessary. Bob didn’t bother with this step and his chop was perfect. But brining has worked for me, so I’m sticking with this approach. Until that day comes, and we know that it will, when I’m rushing to get dinner on the table. Then I might skip the brining step. But for now, this is the best oven-baked pork chop I’ve ever had – my boldest statement to date.
Brined and Blackened Pork Chops
Equipment
- large cast iron skillet
Ingredients
- 2 1 – 1½ inch bone-in pork chops
BRINE
- 4 cups water
- 1/4 cup kosher salt
BLACKENING RUB
- 2 T brown sugar
- 1 t garlic powder
- 1/2 t paprika
- 1/2 t onion powder
- 1/2 t cayenne pepper
- 1/2 t salt
- 1/4 t black pepper
Instructions
BRINING IN ADVANCE (1-2 hours)
- Brine the pork – Dissolve the salt in the water to make the brine. Add the pork, ensuring that it's completely submerged.
BLACKENING AND SEARING
- Preheat the oven and the cast iron pan – Add the cast iron pan to the cold oven and preheat to 400℉, convection roast setting.
- Mix the blackening seasoning and coat the pork – Add all of the blackening ingredients into a small bowl and mix thoroughly. Remove the pork from the brining liquid and pat it dry. Lay the pork on a clean plate and pat the blackening seasoning onto all sides of the pork. Keep pressing the seasoning onto the pork – don't waste a bit!
- Sear the chops – Pull the preheated cast iron pan out of the oven and sear the pork chops on one side over high heat for 2-3 minutes.
BAKING AND FINISHING
- Bake to finish – Turn the chops and put the pan back into the oven. Bake for 6 minutes.
- Let rest – Remove the pan from the oven, and place the chops on a rack to rest for about 5 minutes. Enjoy!
RECIPE NOTE: This Brined and Blackened Pork Chop recipe can be easily doubled. My biggest cast iron skillet only holds two chops, and I’m usually cooking for only the two of us. Ron typically finishes the end of my chop anyway. We have a tiny refrigerator and I’m always moving on to another cooked adventure the next day, so we aim to ensure there are no left-overs. No waste – it’s just part of our kitchen ethos.