Dry brining pork chops means salting the meat ahead of cooking, then letting it rest uncovered in the refrigerator. The salt seasons the chops throughout and helps the surface dry for better browning; finish them in a hot skillet for a simple, adaptable dinner.
Ingredients
- 4 bone-in or boneless pork chops, 1 to 1¼ inches (2.5 to 3 cm) thick, about 8 ounces (225 g) each
- 1 teaspoon Diamond Crystal kosher salt (about 3 g), or ½ teaspoon fine table salt (about 3 g)
- ½ teaspoon freshly ground black pepper (about 1 g)
- 1 tablespoon (15 ml) neutral high-heat oil, such as canola or avocado oil
- 1 tablespoon (14 g) unsalted butter
- 2 garlic cloves (about 6 g), lightly crushed
- 2 sprigs fresh thyme (about 2 g), optional
Instructions
- Salt the chops. Pat the pork dry with paper towels and arrange it on a wire rack set over a rimmed tray. Sprinkle the salt evenly over both sides and the edges. The amount here is a moderate starting point for chops of the stated size; if using a different salt, measure by weight when possible because crystal sizes vary.
- Refrigerate uncovered. Place the tray in the refrigerator for 8 to 24 hours. Eight hours gives the salt time to work; a longer rest can deepen seasoning and dry the exterior further. Keep the tray on a low shelf, away from ready-to-eat foods, and do not rinse the chops afterward. If you have only a short window, salt them for at least 45 minutes in the refrigerator, though the seasoning will be less even.
- Prepare to cook. Take the chops from the refrigerator while you heat the pan; there is no need to leave raw pork at room temperature to warm through. Pat away any visible moisture, but do not wipe off the seasoning. Add the black pepper now so it is less likely to scorch during the long refrigerator rest.
- Sear. Heat a heavy skillet over medium-high heat until hot. Add the oil and swirl to coat. Lay in the chops without crowding; cook in batches if necessary. Sear for about 3 to 4 minutes on the first side, then turn and cook for 2 to 3 minutes on the second side. Adjust the heat if the surface is browning too quickly.
- Finish and check temperature. Lower the heat to medium-low. Add the butter, garlic, and thyme, if using. Once the butter melts, spoon it over the chops as they cook, turning once more if needed. Insert an instant-read food thermometer horizontally into the thickest part of each chop, avoiding bone. Whole cuts of pork should reach the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Timing varies with thickness and pan temperature, so use the thermometer rather than the clock to decide when they are done.
- Rest and serve. Transfer the chops to a clean plate and rest for 3 minutes before serving. Spoon a little of the pan butter over them, leaving any garlic behind if it has browned too much.
Tips
- Choose salt carefully: The recipe uses about 3 g salt per chop. Fine table salt packs more densely than many kosher salts, so use the listed smaller volume or weigh it. If your chops are enhanced with a salt solution, reduce or skip the added salt to avoid an overly salty result.
- Keep the tray uncovered and contained: Air circulation dries the surface, which encourages browning. A rimmed tray catches drips; keep it below ready-to-eat food to prevent cross-contamination.
- Do not rinse or add much extra salt: Rinsing spreads raw-pork juices around the sink and removes seasoning. If the chops seem wet before searing, pat them dry instead.
- Use a thermometer and avoid overcooking: Chops continue to cook slightly as they rest. Remove them once the thickest part reaches 145°F (63°C), then give them the required 3-minute rest.
Serving Suggestions
Serve the chops with mashed potatoes, roasted potatoes, or buttered noodles to catch the pan juices. A green vegetable such as sautéed green beans, broccoli, or wilted spinach adds freshness; applesauce or a crisp apple-and-cabbage slaw makes a sweet-tart contrast. For a quick pan sauce, move the cooked chops to a plate, discard any burnt garlic, and add ¼ cup (60 ml) chicken broth or apple cider to the skillet. Scrape up browned bits, simmer briefly, then stir in a small knob of butter. Keep the sauce unsalted until you taste it, since the chops and drippings are already seasoned.
Variations
Herb and citrus: Add 1 teaspoon (2 g) finely grated lemon zest to the pepper before cooking, then finish with chopped parsley. Avoid adding lemon juice to the dry brine, since liquid changes the method and can make the surface wet.
Smoky spice: Mix ½ teaspoon (1 g) smoked paprika with the black pepper and apply it just before cooking. For a little heat, add a pinch of cayenne. Keep the spice layer light so it does not burn in the skillet.
Boneless or thicker chops: The same dry-brining method works for either. Thin chops cook faster and are easier to overcook, so check their temperature early. Chops thicker than 1¼ inches (3 cm) may need a lower-heat finish or a 375°F (190°C) oven after searing; use the thermometer to confirm the safe temperature.
Grill instead: After the refrigerator rest, pat the chops dry and grill over medium-high heat, turning as needed. Cooking time depends on grill heat and thickness; check each chop with a thermometer and follow the same 145°F (63°C) target and 3-minute rest.
Storage and Reheating
For the uncooked dry-brined chops, refrigerate them on their tray for 8 to 24 hours before cooking. Do not leave raw pork out at room temperature for extended periods; discard perishable food left out for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C). Cooked chops should be refrigerated within 2 hours in a covered container and used within 3 to 4 days. For longer storage, freeze them in a well-sealed freezer-safe package; for best quality, use within 2 to 3 months and thaw in the refrigerator.
To reheat, warm a chop gently in a covered skillet with a tablespoon of broth or water over low heat, turning once. Reheat leftovers to 165°F (74°C), checked with a food thermometer. The meat may become firmer when reheated, so use gentle heat and add liquid to limit drying.
Frequently Asked Questions
How long should I dry brine pork chops?
Allow 8 to 24 hours in the refrigerator for the best balance of seasoning and surface drying. If time is short, 45 minutes is useful, but the salt will have less time to distribute evenly.
Can I dry brine pork chops overnight?
Yes. An overnight rest, usually about 8 to 12 hours, is convenient and works well. Keep the chops uncovered on a rack over a rimmed tray in the refrigerator.
Should I rinse pork chops after dry brining?
No. Rinsing removes seasoning and can spread raw-pork juices around the sink. Pat the surface dry if needed, then cook.
Can I dry brine chops for more than 24 hours?
For this recipe, stick to 24 hours or less. A longer rest may make the exterior overly dry or the seasoning too pronounced, especially with thin chops or salt-enhanced meat.
Can I use this method for boneless pork chops?
Yes. Salt them the same way, but watch the temperature closely because boneless chops can cook quickly. Thickness, not the presence of a bone, is the best guide to timing.
Why are my pork chops still dry?
Dry brining improves seasoning and browning, but it cannot prevent overcooking. Check the thickest part with a thermometer, remove the chops at 145°F (63°C), and let them rest for 3 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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