Ingredients

The following ingredients have 4 Servings
  • 3 cups water
  • 3 tablespoons sea salt
  • 2 bay leaves
  • 2 cloves crushed garlic
  • 1/4 cup apple cider vinegar
  • 1 teaspoon crushed red pepper
  • 2 inches fresh ginger (thinly sliced)
  • 2 tablespoons honey ((omit for Whole 30))
  • 1/4 cup coconut aminos
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons garlic ghee (or other fat of choice)

Instruction

  • Combine all brine ingredients in a medium saucepan. Bring the ingredients to a boil for 2-3 minutes until the salt is dissolved, then set aside and let cool.
  • Once water has come to room temperature, pour it into a large bowl along with the pork chops. Let brine for at least 30 minutes and up to 4 hours.
  • Preheat the oven to 350 F.
  • Add ghee to a cast iron and heat over medium-high.
  • Remove the pork chops from the brine, pat dry, and season with salt and pepper on both sides. Add the pork chops to the pan and cook for 3-4 minutes, until browned, then flip and cook for an additional 1-2 minutes, until slightly browned (they will continue to brown in the oven) then place in oven to cook for an additional 10 minutes.
  • Remove pork chops from oven and let rest for 5-10 minutes.