Brined Pork Rib Chops with Peach Chutney
Makes 8 servings
  • 1 quart cold water
  • ¹/³ cup kosher salt
  • ¹/³ cup firmly packed light brown sugar
  • 25 sprigs fresh thyme, divided
  • 4 cloves garlic, split lengthwise, divided
  • 8 (1-inch-thick) pork rib chops
  • 4 teaspoons ground black pepper
  • 3 tablespoons canola oil
  • 2 tablespoons unsalted butter
  • Peach Chutney (recipe follows)
  1. In a large plastic or glass container, stir water, salt, and brown sugar together until salt and sugar are dissolved. Add 15 sprigs thyme, 2 cloves garlic, and pork chops to liquid. Cover and refrigerate for 4 to 6 hours before cooking.
  2. Remove pork chops from brine, and pat dry with a paper towel. Season evenly on both sides with pepper. Set aside.
  3. Heat a large cast-iron skillet over medium-high heat. Add oil to skillet. Working in batches, cook pork chops until golden brown on both sides and a meat thermometer registers 140°, approximately 5 to 6 minutes per side.
  4. During the last few minutes of cooking, add butter, remaining 10 sprigs thyme, and remaining 2 cloves garlic to skillet, continually basting chops.
  5. Transfer cooked chops to a plate tented with aluminum foil. Let rest for at least 10 minutes before serving. Serve with Peach Chutney, if desired.
Recipe by Southern Lady Magazine at