Ingredients
3
cups warm water
2
tablespoons kosher salt
2
tablespoons packed brown sugar
1
cup ice cubes
1
clove garlic, peeled and coarsely chopped
3
teaspoons chopped fresh rosemary leaves
3
teaspoons chopped fresh thyme leaves
4
boneless pork chops, 3/4 inch thick (5 oz each)
1
tablespoon vegetable oil
1/4
teaspoon black pepper
Preparation
In ungreased 13 x 9-inch (3-quart) glass baking dish, mix warm water, salt and brown sugar. Stir until sugar and salt are dissolved. Stir in ice cubes, garlic, 2 teaspoons of the rosemary and 2 teaspoons of the thyme. Place pork chops in brine; cover and refrigerate 30 minutes to 2 hours.
Remove pork chips from brine; pat dry with paper towel. Discard brine. In 12-inch skillet, heat oil over medium-high heat. Add pork chops; cook 8 to 12 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 145°F. Sprinkle pork chops with pepper, remaining 1 teaspoon rosemary and remaining 1 teaspoon thyme. Let stand 5 minutes.
