Lynne's Tender Pan-Grilled Pork Chops

I listen to Lynne Rossetto Kasper's The Splendid Table every Sunday afternoon on NPR, and I get her weeknight supper e-letter. Great recipes, easy to prepare, and packed with flavor and texture. Many Weeknight Supper recipes call for what is already in the pantry and fridge.

This pork chop recipe really blew me away. Very simple. The brining process takes as little as 30 minutes up to 2 hours. I was pressed for time this evening and did it in 1 hour. The dish is well worth the salt soak time!

Brine:

• 1/4 cup kosher salt, or 3 tablespoons regular salt
• 1/4 cup brown sugar
• 1 tablespoon ground chile, or hot pepper flakes
• 4 cloves garlic, crushed
• 4 1-inch thick pork chops (hopefully well marbled)

• 2 tablespoons extra-virgin olive oil
• Fresh-ground black pepper
• 2 sprigs fresh thyme, or coriander
• 1/2 medium red onion, thin sliced

1. About an hour before cooking, in a deep stainless steel or glass bowl, blend salt, sugar, chile and garlic with 5 cups ice-cold water. Stir until salt is dissolved. Add chops and refrigerate.
2. Thirty minutes to an hour later, drain pork and pat dry (discard brine). In a large, heavy skillet, heat oil over medium-high. Once hot, add chops. Sprinkle with black pepper. Quickly sear on both sides.
3. Turn heat to medium-low; add herb and onion to pan. Cook 3 minutes per side, or until barely firm when pressed. Internal temperature should be 150 degrees F. Remove chops to a plate and keep warm (they'll need 5 minutes or so to settle and finish cooking).
4. Boil down any pan juices until they are syrupy and scrape them and the onions over the chops. Serve hot.

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