Embark on a culinary journey with these succulent pork chops, infused with the aromatic essence of juniper and thyme. A simple brine elevates the humble chop to new heights of flavor and tenderness, promising a dining experience that's both comforting and sophisticated.

Follow The Directions

01

Step

Peel garlic cloves. Leave 2 cloves whole and set aside for basting. Halve the remaining 2 cloves crosswise.

02

Step

Bring water to a boil in a medium saucepan. Add halved garlic cloves, salt, sugar, juniper berries, peppercorns, and 1 sprig of thyme. Stir to dissolve salt and sugar. Transfer to a large bowl and add ice. Stir until brine is cool. Add pork chops, cover, and chill in the refrigerator for 8 to 12 hours.

03

Step

Remove chops from the brine and pat dry. Discard brine.

04

Step

Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack inside a rimmed baking sheet.

05

Step

Heat oil in a large, oven-proof skillet over medium-high heat. Add chops and cook without turning until they begin to brown, 3 to 4 minutes. Turn and cook until beginning to brown on the other sides, about 2 minutes. Continue cooking, turning every 2 minutes, until both sides are golden brown, 5 to 7 more minutes.

06

Step

Transfer the skillet to the preheated oven and roast, turning chops every 2 minutes, for 14 minutes.

07

Step

Remove skillet from the oven and drain fat. Place on the stovetop over medium heat. Add butter, reserved 2 garlic cloves, and remaining sprig of thyme; cook until butter is foamy, 3 to 5 minutes. Tip the skillet slightly and use a large spoon to baste the chops until butter is brown and smells nutty, 2 to 3 minutes.

08

Step

Transfer chops to the prepared rack and let rest, turning often to ensure juices are evenly distributed, about 15 minutes. Finish with a light sprinkle of sea salt.

For an even deeper flavor, lightly crush the juniper berries before adding them to the brine.
Be sure to use an oven-safe skillet for the searing and roasting process. Cast iron works beautifully.
Resting the pork chops is crucial for retaining their juices and ensuring maximum tenderness. Don't skip this step!
Feel free to experiment with other herbs in the brine, such as rosemary or sage, to create your own unique flavor profile.