Juicy Brined Pork Chops with Garlic & Sage
These brined pork chops are incredibly tender and juicy, thanks to a simple brine that works in as little as two hours—or overnight for even deeper flavor. Finished with a quick pan sear alongside fresh garlic and sage, they’re savory, comforting, and deeply satisfying. Serve with creamy mashed potatoes roasted vegetables for an easy weeknight dinner.
Pin Recipe
Servings: 4 servings
Calories: 493kcal
Video
Equipment
Container with lid large enough for brine + pork chops
Paper towels
Ingredients
For the brine
- 4 cups (950ml) water
- ¼ cup Kosher salt
- ¼ cup (50g) granulated sugar
- 5 garlic cloves, crushed
- 3 sage sprigs (about 10-12 leaves total)
For the pork chops
- 4 bone-in pork chops
- ¼ tsp freshly ground black pepper
- 3 Tbsp (45ml) extra virgin olive oil
- 2 Tbsp (28g) unsalted butter
- 5 garlic cloves, crushed
- 3 sage sprigs (about 10-12 leaves more)
- 1 Tbsp (15ml) aged balsamic vinegar, optional
- Flaky sea salt
Instructions
- Make the brine. In a medium saucepan, combine 4 cups (950ml) of water, ¼ cup Kosher salt, ¼ cup sugar, 5 crushed garlic cloves, and 3 sage sprigs. Bring to a simmer over medium heat, whisking until the sugar and salt dissolve. Transfer to a large container with a tight fitting lid and refrigerate until cool, about 1 hour.
- Soak the pork chops in brine. Once the brine has cooled completely, add the pork chops. Marinate for at least 2-3 hours or up to overnight.
- Dry the pork chops. Preheat an oven to 400°F / 205°C. Drain the pork chops, discarding the brine, then pat dry thoroughly on both sides with a paper towel. Season on both sides with a little black pepper.
- Sear the pork chops. Heat a large cast iron skillet over medium-high heat. When hot, add 3 Tbsp (45ml) olive oil and 2 Tbsp (28g) unsalted butter. Add the seasoned pork chops and cook for 3 minutes. Carefully flip, then add remaining sage leaves and crushed garlic. Cook for an additional 3 minutes, then transfer the skillet to the preheated oven. Cook for 5 minutes, or until the internal temperature of the pork registers 145°F / 63°C.
- Rest, then serve. Allow the pork chops to rest for at least 5 minutes, then serve with a drizzle of aged balsamic vinegar (optional) and a pinch of flaky sea salt.
Notes
- Storage: Refrigerate leftovers airtight for up to 4 days.
- Freeze: Freezing is possible but not recommended. If needed, wrap cooked pork chops tightly in foil and freeze airtight for up to 3 months; note that texture may suffer when reheated.
Nutrition
Serving: 1pork chop | Calories: 493kcal | Carbohydrates: 16g | Protein: 50g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 171mg | Sodium: 7801mg | Potassium: 858mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 176IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
