Soak in a simple brine, rubbed with a brown sugar and spice dry rub.
Brine:
- 3 quarts of water
- 1/3 cup of salt
- 1/3 cup of sugar
- Eight hours
Your favorite dry rub.
Soak the pork chops for eight hours in the brine. Remove, bring to room temperature and dry with paper towels. Liberally sprinkle on your dry rub. Sear for seven minutes per side in a cast iron skillet and finish in the oven for an additional 10 minutes at 350°. Let rest for 10 minutes and serve.
Served with basil creamed corn, and lemon thyme israeli couscous.