Pan-Roasted Juniper and Thyme Pork Chops

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Peel garlic cloves. Leave 2 cloves whole and set aside for basting. Halve the remaining 2 cloves crosswise.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Bring water to a boil in a medium saucepan. Add halved garlic cloves, salt, sugar, juniper berries, peppercorns, and 1 sprig of thyme. Stir to dissolve salt and sugar. Transfer to a large bowl and add ice. Stir until brine is cool. Add pork chops, cover, and chill in the refrigerator for 8 to 12 hours.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Remove chops from the brine and pat dry. Discard brine.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack inside a rimmed baking sheet.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Heat oil in a large, oven-proof skillet over medium-high heat. Add chops and cook without turning until they begin to brown, 3 to 4 minutes. Turn and cook until beginning to brown on the other sides, about 2 minutes. Continue cooking, turning every 2 minutes, until both sides are golden brown, 5 to 7 more minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Transfer the skillet to the preheated oven and roast, turning chops every 2 minutes, for 14 minutes.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Remove skillet from the oven and drain fat. Place on the stovetop over medium heat. Add butter, reserved 2 garlic cloves, and remaining sprig of thyme; cook until butter is foamy, 3 to 5 minutes. Tip the skillet slightly and use a large spoon to baste the chops until butter is brown and smells nutty, 2 to 3 minutes.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Transfer chops to the prepared rack and let rest, turning often to ensure juices are evenly distributed, about 15 minutes. Finish with a light sprinkle of sea salt.'}

📊 Nutrition Facts

Per serving (4 servings total)