These are the juiciest pork chops around.
- 3 cups cold water
- 2 1/2 tbsp sea (table) salt (3 tbsp Kosher salt)
- 1/2 tsp black peppercorns
- 1 bay leaf
- oil (I use canola or grapeseed)
- 2 to 4 pork chops
- Large iron skillet
- Ceramic dish(es)
To make brine: Boil 1 cup water then stir in salt until dissolved. Cool then stir in 2 cups water, peppercorns, and bay leaf.
Put pork chops in single layer in glass or ceramic dish. Cover with brine. Put in refrigerator for 40 minutes. Brining works better in the cold.
Preheat oven to 400 degrees, iron skillet on medium-high.
Remove chops from brine and pat dry.
Rub with oil and season with salt and pepper.
Sear both sides in iron skillet, about 3 minutes per side.
Put iron skillet in oven and roast until 170 degrees in the middle of the chops, about 6 minutes.
Transfer to plate with juices and cover for 5 minutes.