Pork Chop
Pickle-Brined Pork Chops With Braised Cabbage and Potatoes
- Prep time 12 hours
- Cook time 20 minutes
- Serves 4
Author Notes
A wet brine can work wonders on pork, locking in moisture, seasoning evenly, and infusing it with subtle flavor. Using the very last splash of brine from an empty pickle jar is a simple way to maximize flavor in the kitchen. A 24-ounce jar of pickles should provide enough brine for 4 pork chops. If you have less than the 2 cups of pickle brine the recipe calls for, dilute it with water as needed to cover the pork. The salt, acidity, and flavorings in the brine will have plenty of time to work their magic.
The recipe calls for pulling the pork chops at an internal temperature of 130-140°F, which will allow them to finish resting at my desired temperature of 145°F. Don’t worry too much about this—the best part of a brined pork chop is that it will remain juicy well past medium and even medium-well.
—Noah Tanen
Ingredients
- Pickle-Brined Pork Chops
-
3 pounds
or about 4 bone-in pork chops
-
2 cups
pickle brine
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2 tablespoons
neutral oil
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2 tablespoons
unsalted butter
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4
sprigs of thyme
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2
cloves of garlic, crushed
- Braised Cabbage and Potatoes
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5
slices of bacon, diced
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1
leek, sliced
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2
cloves garlic, minced
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5
sprigs of thyme, tied together with butcher’s twine
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Salt and pepper to taste
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One head of cabbage, cored and sliced into half-inch strips.
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2
yukon gold potatoes, peeled and cut into 1 inch chunks
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1 cup
heavy cream
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1 cup
beer (amber ale or wheat beer preferred)
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2 tablespoons
whole grain mustard
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1/8 teaspoon
freshly grated nutmeg
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2 tablespoons
fresh dill
Directions
- Pickle-Brined Pork Chops
- Add the pork chops to a large bowl or lidded container and cover with the leftover pickle brine from a jar of pickles. Dilute as needed with water to cover. Transfer to the fridge and let rest for at least two hours, ideally overnight.
- When ready to cook, remove the pork from the brine and set it on a wire rack to drain. Pat dry with paper towels and set aside.
- Preheat a large cast-iron skillet over medium-high heat. Add the oil, swirling to coat the pan. Once lightly smoking, add the pork chops to sear. Let cook for 3-4 minutes on the first side, until deeply golden brown and caramelized. Flip and sear the other side for another 2-3 minutes.
- Reduce the heat to medium-low before adding the butter, thyme, and garlic. Once foaming, baste by spooning the butter over the chops repeatedly for 1-2 minutes, or until a probe thermometer registers an internal temperature of 135-140°F. Remember, they will continue cooking off the heat and eventually reach 145°F. Remove from the pan and let rest for at least five minutes before serving.
- Braised Cabbage and Potatoes
- Preheat a heavy-bottomed, lidded pot or Dutch oven over medium-low heat. Add the bacon and cook, stirring often, allowing the fat to slowly render and crisp the bacon. Once browned and the fat is foaming around the bacon pieces, increase the heat to medium and add the sliced leek. Cook for 4-5 minutes, or until translucent.
- Add the garlic and thyme, cooking for 30 seconds or until fragrant. Add the cabbage and potato chunks, followed by the cream and beer. Add in the whole grain mustard followed by the freshly grated nutmeg. Season to taste with salt and pepper, and stir to incorporate.
- Bring everything to a boil, then reduce the heat to a simmer. Cover and cook for 30 minutes.
- Uncover and give everything a stir. Let cook for another 5-8 minutes, or until the braising liquid has reduced and thickened slightly and the potatoes are tender. Turn off the heat, add the fresh dill, and stir to incorporate. Taste and adjust seasoning as needed. Serve with the seared and rested pickle-brined pork chop.
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1 Review
I would change order of cooking instructions to cook chops while the veggies are braising.
Definitely keeping this recipe!
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