Pan-Seared Pork Chops

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Stir the salt and sugar into the water until dissolved. Add the chops, making sure they are covered, and leave for 30 minutes.

   Mark done Start 30 min timer

2. Lift the chops out and pat them very dry with paper towels. Mix the pepper, garlic powder and paprika and rub them over the chops.

   Mark done

3. Heat a large heavy frying pan over medium-high heat until very hot. Add the oil, then lay in the chops without crowding them, cooking in two batches if the pan is small.

   Mark done

4. Cook for 4 minutes without moving, until deep golden brown. Turn and cook the second side for 3 minutes. Stand the chops on their fat edge for 1 minute to render it.

   Mark done Start 4 min timer

5. Add the butter, garlic and thyme. When the butter foams, tilt the pan and spoon it over the chops for 1 to 2 minutes, until the thickest part reads 63°C.

   Mark done Start 1 min timer

6. Move the chops to a plate, rest them for 5 minutes and spoon over the pan juices.

   Mark done Start 5 min timer

Chef’s Tips

• Brine for no longer than 30 minutes. Chops left in salty water for hours turn spongy and taste cured.
• Dry the chops thoroughly after brining. A wet surface steams, and the chop goes grey instead of golden.
• Take them off the heat at 63°C. The chop climbs a few degrees while it rests, and every degree beyond that dries it out.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Mashed potatoes
• Apple sauce
• Green beans

Storage & Reheating

Best eaten at once. Keep leftovers in the fridge up to 3 days and reheat gently, covered, in a low oven or slice them thinly for sandwiches.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.