Recipe Background
These chops have to be the best dinner ever! Grandma's Juicy Pork Chops are crispy on the outside and juicy and succulent on the inside, as the sweet-and-savory pork is beautifully crusted in golden-brown, herbaceous breadcrumbs. Even before that, each pork chop is brined for extra savory flavor and great depth. Grandma always knows how to make the most out of her meals, which is why Grandma's Juicy Pork Chops are so astounding!
These chops have to be the best dinner ever! Grandma's Juicy Pork Chops are crispy on the outside and juicy and succulent on the inside, as the sweet-and-savory pork is beautifully crusted in golden-brown, herbaceous breadcrumbs. Even before that, each pork chop is brined for extra savory flavor and great depth. Grandma always knows how to make the most out of her meals, which is why Grandma's Juicy Pork Chops are so astounding!
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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