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From Wanda


  • 1 inch thick, center cut, bone-in pork chops Olive oil
  • Salt, pepper
  • Rosemary or herb of your choice
  • Water


  1. Create brine by dissolving 2 1⁄2 tablespoons of salt in 1 cup of boiling water. Then, add another 2 cups of water to bring the temperature down. Submerge the chops into the brine and refrigerate for 30 minutes to 4 hours.
  2. Pre-heat a cast iron skillet in the oven to 400º.
  3. Discard the brine and pat the chops dry.
  4. Rub chops with olive oil and season with salt, pepper, and herbs.
  5. Remove the pan from the oven and place onto the stove top.
  6. Place chops into hot pan and sear until nicely brown, about 3 minutes.
  7. Flip chops and place pan into the oven, roast for 6-10 minutes or until a meat thermometer registers 145º.
  8. Remove pan from oven and allow chops to rest inside the pan, tented with foil, for 5-minutes.