Description
A recipe for Ancho Chile & Cinnamon Brined Bone-In Pork Chops and how to make bone-in pork chops that are juicy and delicious.
Ingredients
Scale
- 2 to 4 bone-in pork chops, at least 1-inch thick
- 3 cups water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 cinnamon stick
- 3 garlic cloves, peeled and crushed
- 2 ancho chiles, stems removed and torn in half
- Salt and pepper, to taste
- Olive oil
- Rub of choice, if using
Instructions
- Mix together water, salt, sugar, cinnamon stick, garlic and chiles in a large baking dish or bowl and then add pork chops. Place in fridge and allow to sit for 30 minutes to 4 hours.
- When you’re ready to cook the chops, remove from brine and rinse well. Pat completely dry. Season with salt and pepper or the Dizzy Pig Rub of your choice. I love Raging River for pork.
Preheat oven to 400 degrees. - Heat a cast iron skillet over medium high heat. Add enough olive oil to swirl around and coat the pan. Make sure pan is nice and hot before you add the chops. Sear 3 minutes, or until browned on the underside. Flip and transfer your skillet to the preheated oven. Cook until chops read 140 (medium rare) to 145 degrees (medium) internal temp. This can take anywhere from 5-10 minutes depending on the size of your chops. I SERIOUSLY don’t recommend cooking your pork past 145. It’s really okay to have a little pink in your pork.
- Let rest for 5 minutes and serve.