Brined Pork Chops with Chimichurri Sauce
Brined Pork Chops with Chimichurri Sauce
Ingredients
Equipment
Method
- Dr. J’s note: I love to buy meat on sale and freeze. The key to these delicious pork chops is in the brine. It’s easy to dry out pork chops, especially when thin. I promise you will deliver a tender and juicy pork chop with this recipe.
- Put all the ingredients in a sauce pan over medium heat. Heat till the sugar and salt are dissolved. Cool completely. Then place the pork in a 9 x 13 casserole dish and pour the brine over the pork. Cover and refrigerate for 1 to 2 hours.
- Take the pork out of the brine and pat dry. Do not add any seasoning to the pork. It has absorbed the salt and seasonings from the brine.
- Heat a cast iron skillet over medium high heat with 3 tablespoons of avocado oil. Once the oil starts to shimmer and smoke slightly, it’s time to add the pork. Cook the pork for 2-3 minutes per side. Pork should be cooked till an internal temperature of 145 degrees. Take the pork out of the pan and let it rest for 5 minutes.
- Top with some chimichurri (recipe below) and enjoy!
- Chop the parsley and cilantro just below the bunch of leaves. Do not worry about the stems. They add great flavor.
- Place the garlic cloves in the bowl of your food processor, place the top on and give a few pulses. Now, add the parsley, cilantro, lemon juice, red wine vinegar, salt, black pepper and red pepper flakes. Place the top on the processor and blend till just combined. Open the hole in the top of the processor and start streaming in the olive oil while the machine is running. Add in between a half a cup and three quarters of a cup of olive oil (your desired consistency).
- This is great served over pork, steak, chicken and any type of seafood. Enjoy!
- This also freezes well. Just add a thin layer of olive oil over the top and freeze. It will last a few months in your freezer.
Video
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Let us know how it was!Why brine these pork chops?
Brining improves juiciness and flavor. Salt in the brine alters meat proteins so chops retain more moisture and absorb aromatics like thyme, rosemary, and bay. For thin, boneless pork chops about ½” thick, a short 1–2 hour brine delivers those benefits without making the meat overly salty.
What is chimichurri (and why it works here)
Chimichurri is a bright herb sauce from Argentina and Uruguay made with parsley (often cilantro), garlic, vinegar or lemon juice, olive oil, and red‑pepper flakes. Its fresh, acidic, garlicky flavor cuts through pork’s richness and complements the savory notes developed by the brine, making it a natural pairing.
Quick searing tips for juicy brined pork chops
Short reminders that support a good crust and a moist interior:
- Dry the surface. Pat chops dry after brining so the pan can form a quick, caramelized crust—surface moisture inhibits proper browning.
- Use a very hot, heavy skillet. A preheated cast‑iron pan holds heat for an even sear; heating oil until it shimmers indicates the pan is hot enough to brown the meat quickly.
- Let the chops rest. A 5‑minute rest lets juices redistribute so the meat stays juicy when sliced.
Watch Dr. J Make Brined Pork Chops with Chimichurri Sauce
Watch Dr. J make Brined Pork Chops with Chimichurri Sauce and see how it comes together.
