Gaby Dalkinのインスタグラム(whatsgabycookin) - 11月21日 11時34分

I'M READY. All my family has migrated to my house for the next week (duh, I'm the best cook of them all #humble) and we need something incredible to serve for the day before Thanksgiving. This year I'm going for the most succulent pork chops EVER (with sautéed apples on top!)! I teamed with @MortonSalt to bring you these perfectly seasoned chops which are equal parts easy and delicious. Grab a canister of Morton® Coarse Kosher Salt and whip up a quick and easy brine. Those flat, flaky crystals dissolve well in water and pack a punch of flavor. Also - if you missed my IG story last night, their Brine Time Skill can help to guide you through the process, answer questions and make everything perfect! To enable the skill, say “Alexa, enable Morton Brine Time” #ad

For the brine:
1/4 cup Morton’s Coarse Kosher Salt
1/4 cup sugar
8 garlic cloves, lightly crushed
8 black peppercorns
3 fresh thyme sprigs
1 bay leaf
2 cups ice cubes

2 bone-in center-cut pork chops, each about 1 inch (2.5 cm) thick
Morton’s Coarse Kosher Salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
1 garlic clove, lightly crushed
1 fresh thyme sprig

To make the brine, combine 3 cups water, the salt, sugar, garlic, peppercorns, thyme and bay leaf in a pot over medium high heat and stir until the salt and sugar are dissolved. Add the ice cubes and cool to room temperature.

Add the pork chops to the brine. Cover and refrigerate for at least 2 hours.
Preheat an oven to 400°F
Remove the pork chops from the brine and discard brine. Pat the pork chops dry and let sit at room temperature for 20 mins. Season the pork heavily with salt and pepper.

In a large cast iron pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown on both sides, about 3 minutes per side. Add the butter, garlic and thyme to the pan. Carefully tilt the pan so the butter pools at the bottom of the pan and use a spoon to baste the chops. Transfer the pork chops to the oven and continue cooking until an instant-read thermometer inserted into the center of the chops registers 145°F. Serve!

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