The first few times I made pork chops, they were bland and dry. One day, I found a recipe in the Cooks Illustrated Book "The Best New Recipe." I learned about a technique called brining. It was like magic! All of a sudden my pork chops were moist and delicious. This is a simple recipe that results in a quick dinner. I use the thick boneless pork chops that I buy at Costco. The one thing you really need to make these chops is a meat thermometer, so that you don't overcook the pork.
Pork Chops
3/4 cup light brown sugar
1/4 cup table salt
6 cups water
4 boneless pork chops (about 1 1/2 to 2 inches thick)
1/2 teaspoon black pepper
1 tablespoon oil
Dissolve brown sugar and salt in 6 cups of water. Place in a gallon size ziploc bag. Add pork chops and seal the bag. Refrigerate until fully seasoned, about 1 hour. Remove the chops and rinse then dry completely. Season chops with pepper.
Preheat oven to 450 degrees. In an ovenproof skillet, heat oil. Place chops in the skillet and cook until well browned and a nice crust has formed on each side (about 3 minutes per side). Place skillet in the oven and cook (turning chops over once in the middle of the cooking time) for 10-15 minutes until chops register 140 degrees on a meat thermometer (sometimes this takes longer for me, it depends on how thick your chops are). Remove skillet from oven and cover with foil. Let rest for 5 minutes and check internal temperature (it should register at least 145 degrees). Serve immediately.
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