Lemon Rosemary Pork Chops

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Serves: 6


1/2 cup coarse salt (125 ml)
1/2 cup brown sugar (125 ml)
4 cloves garlic, peeled
4 x 2 inch pieces of lemon zest
4 sprigs fresh rosemary
2 bay leaves
1 large pinch chilli flakes
8 cups boiling water (2 L)
4 tbsp vegetable oil (60 ml)
Fresh ground black pepper
6 x 10 oz centre cut pork rib chops (280 g)


Combine all the ingredients for the brine in a container large enough to hold the liquid and pork chops. Pour the boiling water over the brine ingredients and stir to dissolve the salt and sugar. Let the brining liquid completely cool.
When the brine is completely cool, immerse the pork chops in it and cover. Refrigerate the brined pork chops overnight.
Remove the pork chops and dry with paper towel and discard the brine.
Preheat an oven to 450°F.
In two large heavy bottomed sauté pans heat 2 tbsp of the veg oil over high heat. Season the pork chops with black pepper and when the oil is hot add to the 2 pans. Putting all the pork chops in one pan would cause them to steam rather than sear. Cook over high heat until the chop is browned on one side. Turn the chops over and put the pan in the preheated oven.
Cook for 10 – 15 minutes, or until the desired doneness is achieved.
Remove the chops from the oven and place on a rack in a warm place to rest for 5 minutes. When rested serve the chops.


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