The simple dry brine in this recipe creates super-moist and tender pork loin chops. While we love the chops pan-seared, they are also great on the grill.
Special Diets:
Method
In a small bowl combine salt, mustard seeds, sugar and pepper.
Rub pork chops all over with the spice mixture and place in a wide, shallow dish. Cover and refrigerate 12 hours or overnight.
Remove pork from brine and rinse under cold water. Pat dry.
Preheat the oven to 350°F. Heat a large ovenproof skillet over medium-high heat and add oil.
When oil is hot, add pork and cook for 2 minutes on each side.
Transfer the skillet to the oven until pork reaches an internal temperature of 145°F, about 6 minutes.
Remove from the pan and allow pork to rest for about 5 minutes before serving.
Nutritional Info
Serving Size
1 pork chop
Calories
230
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.