Get ready to transform your ordinary dinner into a culinary masterpiece with these mouthwatering Tuscan Brined Pork Chops! Imagine cutting into a perfectly tender, incredibly flavorful pork chop that's been lovingly bathed in a simple brine and topped with a zesty salsa verde. This restaurant-quality dish is about to become your new go-to recipe that will have your family and friends begging for seconds - and asking for your secret!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 pork chops
- 1/4 cup salt
- 2 cups water
- 1/4 cup olive oil
- 1 cup parsley, chopped
- 1 lemon, juiced
Instructions
- Prepare the brine by combining salt and water in a large bowl, stirring until salt completely dissolves. Submerge pork chops in the brine and refrigerate for 2-3 hours to enhance flavor and tenderness.
- Remove pork chops from brine and pat dry thoroughly with paper towels. Discard the brining liquid.
- Allow pork chops to come to room temperature for about 30 minutes before cooking, which ensures even cooking.
- In a separate bowl, prepare salsa verde by combining chopped parsley, lemon juice, and olive oil. Whisk ingredients together and set aside to let flavors meld.
- Preheat a cast-iron skillet or grill pan over medium-high heat. Brush pork chops lightly with olive oil and season with fresh cracked black pepper.
- Cook pork chops for 6-7 minutes per side, or until internal temperature reaches 145°F (63°C). Use a meat thermometer to ensure proper doneness.
- Let pork chops rest for 5-7 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Plate pork chops and generously spoon salsa verde over the top before serving. Garnish with additional fresh parsley if desired.
Tips
- Brining is Your Best Friend: Don't skip the brining process! Those 2-3 hours in the salt water transform ordinary pork chops into incredibly tender, juicy meat.
- Temperature Matters: Let your pork chops sit at room temperature for 30 minutes before cooking to ensure even heat distribution and perfect cooking.
- Invest in a Meat Thermometer: The key to perfectly cooked pork is hitting that 145°F internal temperature - no more dry, tough meat!
- Resting is Crucial: Always let your pork chops rest for 5-7 minutes after cooking. This allows the juices to redistribute, keeping the meat moist and tender.
- Fresh Herbs Make a Difference: Use fresh parsley for the salsa verde to get the brightest, most vibrant flavor possible.
- Cast-Iron is Ideal: If you have a cast-iron skillet, use it! It provides the most even heat and creates a beautiful golden-brown crust on your pork chops.
Nutrition Facts
Calories: 425kcal
Carbohydrates: 4g
Protein: 32g
Fat: 34g
Saturated Fat: 9g
Cholesterol: 100mg
