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Refrigerate the chops, uncovered, for 8 to 24 hours. Transfer the chops to a wire rack set in a rimmed sheet pan. Dry the pork chops, then rub the sugar mixture all over. In a small bowl, mix together the brown sugar, salt, and pepper.Like, more diligently than whatever I did.Īdapted from The Kitchn, Food52, and Serious Eats. Just diligently dry out your chops before searing as best you can. The no brine chops had the next best crust, and the wet brines had the worst, because moisture is the enemy of crispiness.Īll that said, I would still recommend wet brining. My dry brine chops came out with deep brown, crispy exteriors that I would have been proud to photograph and brag about on social media were my fingers not covered in pork grease. Initially, the dry brine chop felt a little juicier to the touch than the no brine chop, but it wept a lot of liquid as it rested before serving.Īs far as caramelized exterior, though, dry brine pulled through hard. Least juicy was the dry brine chop, which also had a slightly tougher texture. Next juiciest was the no brine chop, which was perfectly fine, juicy enough, just not so shockingly juicy I beckoned a neighbor to come have a look. I suspect because the chops I used were so flavorful to begin with, and because I brined with a high concentration of salt and sugar, the water-flooding of the chop only served to complement its flavor, with the added effect of So Much Moisture. Landsliding out of my mouth every time I took a bite.) Most complaints about the wet brine suggest that the method produces blander meat, because it essentially packs extra water into the cut. So I was shocked when the wet brine, which involved soaking the chops overnight in seasoned saltwater, produced the juiciest chop, by a landslide. This has certainly been my experience with whole birds. A lot of accounts suggest that dry brining-merely rubbing salt and seasonings onto your meat and letting it chill, uncovered overnight in the fridge-is superior. Garnish with more fresh parsley.Whether to dry brine, wet brine, or not to brine at all is an internet wormhole. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Stir in the remaining 2 tablespoons of butter until it’s melted and the sauce looks smooth. Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you’re using it), and simmer for 1 to 2 minutes.Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Sprinkle in the flour, and cook, stirring, for 2 minutes.
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Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling.Transfer chops to a plate, and cover to keep warm. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme.