Brined Double-cut Pork Chop basted with Brown Butter, Thyme and Garlic
Brined pork chop in equal amounts of salt and sugar added peppercorns, juniper berries and thyme to the brine. Brined for 10 hours in the fridge.
Heated cast iron pan with vegetable oil and seared both sides for about 3-5 mins until a nice crust. Placed pan in 450 degree oven until internal temp of pork chop reached 135 F.
Drained fat from pan and placed over medium heat added butter, couple cloves of garlic and thyme. Let butter get foamy and started basting chops with butter until butter smells nutty a couple of mins.
Transfer chops to rack and let rest for about 15 mins. Sliced and then sprinkled with flake salt.