Pan Seared Bone-In Pork Chops

This simple pan seared pork chop recipe allows the flavor, juiciness, and tenderness of our Berkshire pork chops to take center stage.

You will taste the difference with these pastured pork chops!

INGREDIENTS

  • 2 1/2 tablespoons salt

  • 3 cups water

  • 2 Bravo Steaks bone-in pork chops, thick cut

  • Salt

  • Pepper

  • Olive oil

INSTRUCTIONS

  1. PREP WORK: Brine the pork chops for at least 30 minutes and up to 4 hours prior to cooking. To make the brine, dissolve 2.5 tablespoons salt in 3 cups of water. Fully submerge the pork chops and refrigerate for at least 30 minutes.

  2. COOKING: Preheat oven to 425°F. Place an oven safe skillet in the oven while it is preheating. A seasoned cast iron skillet is perfect for this!

  3. Remove the pork chops from the brine. Dry the chops with paper towel. Rub the chops with oil and season with salt and pepper. Repeat on both sides.

  4. Once the oven is preheated, carefully remove the hot skillet and place on the stovetop over medium-high heat. Place both pork chops in the skillet and sear until they are golden brown, approximately 3 minutes.

  5. Flip the pork chops and place the oven safe skillet into the hot oven. Cook until the internal temperature of the pork is 140°F when checked with a meat thermometer. This will take 6-12 minutes - typically around 10 minutes in our experience. Beginning at the 6 minute mark, check it every 2 minutes -- don't overcook!

  6. Remove the skillet from the oven and place the pork chops on a plate. Carefully pour any pan juices over the pork chops. Cover with foil and let rest for 10 minutes before serving. Enjoy!

NOTES

You can consider adding sage, lemon, garlic, rosemary, bay leaf, or other herbs to the brine if you like.

BRAVO STEAKS® CUT USED: Bravo Steaks Berkshire Bone-In Pork Chops

Buy this cut here: Berkshire Bone-In Pork Chops

pork chopsEmily Barnesgrill, pork