Pan-Seared Pork Chops

Steps

• Brine: Dissolve the salt and brown sugar in the water. Submerge the chops and refrigerate.
  ⏱ Start 30 min timer

  Tip: Even a short brine gives real margin against dryness in leaner modern pork — the salt lets the meat hold onto more of its own moisture through the sear.

• Sear: Remove the chops from the brine, pat completely dry, and season with pepper.

  Tip: Dry the surface thoroughly — the same rule as pan-seared steak. A wet surface steams instead of searing.

• Sear: Heat the oil in a heavy skillet over high heat until shimmering, then sear the chops until deeply browned on both sides.
  ⏱ Start 6 min timer
• Baste: Add the butter and herbs if using, tilt the pan, and baste the chops with the foaming butter until an instant-read thermometer reads 63°C (145°F).
  ⏱ Start 2 min timer

  Tip: This is the current USDA safe minimum for whole cuts of pork, the same as beef — well past the point of dryness the old well-done standard used to demand.

• Rest: Rest before serving.
  ⏱ Start 5 min timer