I finally did it. After trying to make the perfect pork chops with multiple trial and errors, I figured it out.
A few things about this recipe, if you want it to turn out great:
- You need a meat thermometer
- You have to do the brining part for at least 2-3 hours before cooking
- You have to like pork
Brining is amazing. I just recently discovered this technique. It actually changes the molecular structure of the meat and makes it so juicy and amazing. So don’t skip it. You won’t be sorry I promise.
So without further delay here the recipe for the BEST pork chops!!
- 2-4 pork chops
- 1 cup boiled water
- 2.5 tbsp table salt
- 2 cups cold water
- 1 tsp rosemary
- 1 tsp pepper
- 1 tbsp apple cider vinegar
- 1 tbsp fresh rosemary if you have it, otherwise use dry
- 2 tbsp maple syrup
- 2 cloves of garlic minced
- 2 tbsp brown sugar
- 1 tsp salt
- 1 tbsp unsalted butter
- 1 peach diced
- 1/2 yellow onion diced
- 1 tbsp goat cheese (regular or with honey)
- 2 tbsp brown sugar
- pinch of salt
For the brining:
- Boil 1 cup of water
- Add salt, rosemary and pepper and mix well in a medium bowl
- Add 2 cups of cold water to cool down the mixture and mix
- In a relatively shallow dish (should fit 3 cups of water and pork chops), place pork chops in the dish and pour the water mixture over it
- If your brine doesn’t cover the pork chops add enough cold water and salt to cover it. Use a ratio of 1 cup water to 1.5 tbsp salt when adding
- Leave in fridge for 2-3 hours or longer if possible. I usually leave it for 6 hours or overnight
For the baking/ topping:
- Preheat oven to 400F
- After you brined the pork chops, remove them from the water mixture and place in baking dish
- In a medium bowl combine the marinade ingredients (apple cider vinegar, maple syrup, brown sugar, garlic, rosemary and salt) and mix well
- Cover both sides of each pork chop with the mixture and set aside for 5-10 minutes
- Heat butter in medium skillet
- Once butter is melting, add onions and salt
- Cook on medium-high heat until onions become golden, mixing frequently to avoid burning
- Add brown sugar and mix well, allowing it to caramelize
- Turn heat to medium and add peaches
- At this point, place your pork chops in the oven and set the timer for 10 minutes
- Continue to cook peaches with onions until they become more soft and brownish (3-5 minutes)
- Turn heat to low and mix in goat cheese. Cover the pan and let it be for another 5-7 minutes, mixing occasionally.
- Once your pork chops have been cooking for 10 minutes, take them out and check the internal temp with a meat thermometer. Cooking time really depends on thickness and whether you are making 2-4 pork chops. The internal temp should be 145-150F, so its less than than place back in oven in intervals of 5-10 minutes. Just to give you an idea, i made 2 pork chops that were about 1/2 an inch thick and about 4 inches in length and they took about 20-25 minutes.
- Once your pork chops are done, remove them from the oven and let them rest for 5-7 minutes! Don’t skip this!
- Place your cooked peach/onion/goat cheese mixture on top of the pork chops and serve with side of your choice. (Mine here is smashed potatoes)