Rosemary Pork Chops with Roasted Garlic
Ingredients
Brine
-
4
pieces
pork chops (bone-in, about 1.5 inches thick)
-
2
tablespoons
salt
-
¼
teaspoon
pepper
-
1
sprig
fresh rosemary
-
1
leaf
bay leaf
Dish
-
2
tablespoons
olive oil
-
8
cloves
garlic (crushed)
-
1
sprig
fresh rosemary (leaves removed)
-
to taste
salt
-
to taste
pepper
Instructions
- Prepare the brine by heating water and dissolving salt, pepper, rosemary, and bay leaf.
- Cool the brine with ice cubes and pour it over the pork chops in a container.
- Cover and brine the pork chops for 2 to 24 hours in the fridge.
- Preheat the oven to 375°F.
- Remove the pork chops from the brine, rinse, and pat dry.
- Heat olive oil in a skillet over medium-high heat and sear the pork chops until golden brown.
- Flip the pork chops, add garlic cloves, and sprinkle rosemary leaves on top.
- Season with more salt and pepper, then transfer the skillet to the oven.
- Cook until the pork chops reach an internal temperature of 145°F, about 8 to 12 minutes.
Nutrition Facts (estimated)
Servings
4
Calories
279
Total fat
16g
Total carbohydrates
2g
Total protein
29g
Sodium
3554mg
Cholesterol
90mg
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