Ingredients
- Brine:
- 1 tablespoon whole black peppercorns
- ¾ cup kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon minced garlic
- 1 teaspoon ground mustard
- 1 cup boiling water
- 1 cup balsamic vinegar
- ½ cup olive oil
- 1 tablespoon lemon juice
- 2 cubes ice cubes
- 2 (8 ounce) boneless pork chops
- Cooking:
- 1 teaspoon ground black pepper
- ¼ teaspoon ground red chile pepper
Why This Dish Is So Special
Tips From The Kitchen
- Pat the meat dry before cooking to get a nice sear and crispy edges.
- Use a meat thermometer to avoid overcooking; aim for an internal temperature of 145°F (63°C).
Step 1
Crack about half of the peppercorns. In a pot, combine the cracked peppercorns, salt, sugar, garlic, and mustard with boiling water. Stir everything well until the sugar and salt are completely dissolved. Then, slowly whisk in the vinegar, olive oil, and lemon juice until the mixture is smooth. Pour the brine into a shallow glass or ceramic dish.
Step 2
If the brine feels hotter than lukewarm, toss in some ice cubes to cool it down. Add the pork chops to the brine, cover the dish, and let them marinate at room temperature for about two hours. Make sure to turn the chops every now and then so they soak up the flavor evenly.
Step 3
When you’re ready to cook, heat some olive oil in a frying pan over medium-high heat along with garlic, whole peppercorns, and a pinch of chile powder. Take the pork chops out of the brine and place them in the pan. Sear each side for about two minutes until they get a nice color.
Step 4
After that, flip the chops, lower the heat to a gentle simmer, and cover the pan. Let them cook slowly, checking every five minutes. They’re done when an instant-read thermometer inserted into the thickest part hits 160°F (71°C), usually about 10 to 15 minutes more.
