RECIPE: Juicy Oven Roasted Pork Chops

Posted by Mike Reithmeier on

Pork Chops

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




  • 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:

  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon chilli powder

Pork Chops:

  • Bone in pork chops – one per person
  • Olive oil
  • Salt and Pepper
  • Butter
  • Garlic
  • 2 sliced clementine’s
  • 2 springs of rosemary


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!


Copyright © 2021 by Seasoned Plate | Chef Stephen Barrett


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