Recipe Background
Grandma’s Juicy Pork Chops evoke childhood memories with a citrus twist.
I remember the first time I cooked pork chops for my parents to share the news of landing my dream job. It was a rainy Tuesday, and the aroma of rain mixed with the spices in my tiny kitchen. As I pulled the orange zest from the fridge, a vivid memory of Grandma's kitchen came rushing back. She always believed that a touch of citrus brightened any dish. Watching her add orange zest to the brine is a memory that will forever bring a smile to my face.
With the chops marinating, I recalled Grandma insisting on whole black peppercorns. They were her secret weapon to add depth, just like her larger-than-life stories about growing up on a farm. Her method of patting the chops dry before seasoning ensured they wouldn't steam while cooking. That day, I discovered how these little details mattered, transforming a simple recipe into something special. The real magic, however, lay in the panko breadcrumbs, which delivered a delightful crunch, especially when combined with fresh thyme.
The sizzling sound of pork chops meeting hot safflower oil was music to my ears. As I plated the golden-brown chops and garnished them with fresh thyme, a touch of pride overwhelmed me. Sharing this special moment with my parents over a meal that carried the soul of Grandma's kitchen was truly heartwarming. Her recipe had woven its way into this new chapter, making it more memorable.
Ingredients
- 6 cups water
- 1/2 cup plus 2 teaspoons coarse salt plus more, to taste
- 1 cup sugar
- 10 whole black peppercorns
- 4 (2-inch) pieces orange zest
- 4 (1 1/2-inch-thick) center cut pork chops bone-in
- 1/2 teaspoon ground black pepper plus more, to taste
- 1 1/2 cups panko breadcrumbs
- 2 teaspoons fresh thyme chopped, plus more, to taste, for garnish
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup safflower oil
Directions
- In a large saucepan, add the water, 1/2 cup of the salt, the sugar, the peppercorns, and the orange zest.
- Place the saucepan over medium-high heat and bring the brine mixture to a boil.
- Boil the brine mixture until the salt and the sugar have dissolved, about 3-5 minutes.
- Transfer the saucepan from the heat and let the brine mixture cool completely.
- Transfer the brine to a large, deep bowl.
- Add the pork chops to the cooled brine, making sure they are covered.
- Place the bowl in the refrigerator and let the chops marinate for 1 hour.
- Preheat the oven to 350 degrees F.
- Fit a rimmed baking sheet with a rack.
- Transfer the pork chops from the brine, then rinse and pat them dry.
- Season the pork chops with the extra salt and the extra ground black pepper.
- In a shallow dish, add the panko, 2 teaspoons of the thyme, the remaining 2 teaspoons of the salt, and 1/2 teaspoon of the remaining ground black pepper.
- In a second shallow dish, add the flour.
- In a third shallow dish, add the beaten eggs.
- Carefully dredge the pork chops in the flour, shaking off any excess.
- Dip each pork chop in the eggs to fully coat them.
- Dredge each coated pork chop in the panko mixture to coat, shaking off any excess.
- In a large skillet over medium heat, add the oil.
- Add the pork chops to the skillet and cook, turning once, until golden-brown, about 3-5 minutes per side.
- Transfer the pork chops to the prepared baking sheet.
- Roast the pork until it reaches an internal temperature of 145 degrees F, about 5-7 minutes.
- Serve immediately garnished with the extra thyme.
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