Ingredients

The following ingredients have 4 Servings
  • 4 pork loin blade chops (about 2 1/2 lbs)
  • 1/4 cup kosher salt
  • 4 cups water
  • 1 Tbsp olive oil
  • 1 Tbsp butter

Instruction

  • Rinse chops and set aside. Pour water and salt into 1 gallon plastic bag and shake to dissolve salt. Add chops, seal bag and let sit at room temperature for 30 minutes. Rinse chops again and pat dry with paper towels.
  • While chops are brining preheat oven to 400 degrees. Season chops with pepper (you will not need more salt). Heat a 12” oven-proof sauté pan until very hot. A cast iron pan is ideal. Add oil and butter then add chops. Cook until browned and well caramelized then flip the chops and immediately put pan in hot oven. Cook 4 minutes and check temperature. Remove chops when they reach 140 degrees. They will continue to cook after you take them out and reach the ideal 145 degrees.
  • Cover loosely with foil and let chops rest 5-10 minutes before cutting into them.