RECIPE: Juicy Oven Roasted Pork Chops

Posted by Mike Reithmeier on May 8, 2021

Pork Chops

Serves 1 chop per person | Prep time 15 mins | Brine time – 2 – 24 hours
Cook time 18 mins

Ingredients

Brine:

2 litres of water
1 cup of salt of your choice
2 Tablespoons of brown sugar
1 tablespoon of maple syrup
2 dried bay leaves
2 springs of rosemary
2 garlic cloves
Optional ingredients
(1 can of beer, any additional herbs you like, any additional spices you like, and 1 cup of dry white wine)

Dry Rub:

Pork Chops:

Instructions

For Brine

Combine 2 litres of water, 1 cup of salt, 2 tablespoons of brown sugar, 1 tablespoon of maple syrup in stovetop pot. Bring to simmer and cook for 3 minutes, or until ingredients have dissolved.
Remove from heat and add bay leaves, garlic cloves and rosemary. Optional ingredients can be added at this time.
Place in refrigerator or cool place to cool.
Once cool, add porkchops and brine until ready to cook – 2 – 24 hours.

For Rub

Combine 2 teaspoons smoked paprika, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1 teaspoon chilli powder in a small bowl. Set aside until needed. This can be done a couple of days in advance.

For Cooking Pork Chops:

Remove pork chops from brine 1 hour before cook and pat dry. Allow chops to come up to room temperature
Preheat oven to 400 degrees
Heat cast iron or ovenproof pan to medium-high heat on the stovetop
Mix rub with 1 teaspoon of olive oil and cover pork chops – ensuring full chop is covered in spice rub
Add 1 teaspoon of butter and 1 teaspoon of olive oil to the pan (can use canola or peanut oil as well)
Place porkchops in pan, add garlic and rosemary to pan.
Cook for 4 minutes per side
Place 2 clementine slices and a teaspoon of butter on top of each pork chop and put pan in preheated oven
Cook for 10-12 minutes, or until internal temperature reaches 155F/68C
Remove from oven and rest until temperature reaches 160F/71C

Serve and enjoy!

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