Pan Fried Pork Chops
These juicy pan-fried pork chops which have been brined overnight are the only ones you will ever need to make.
Servings: 2
Ingredients
- 2 pork chops bone-in
- 600 ml water
- 1 tbsp salt
- ginger
- 1 tbsp coriander seeds
- 1 garlic clove
- 2 small shallots
- 2 tbsp paprika powder
- 1 tsp mustard seeds
- 1 tsp white pepper powder
- 1 tsp black peppercorns
- vegetable oil
- salt
Instructions
- Make the brine by adding salt, ginger, coriander seeds, garlic and shallots. Bring to a rolling boil and leave for about 10 minutes. Turn off the heat and leave to cool properly.
- Pour brine over pork chops, cover and leave overnight.
- Grind mustard seeds, black peppercorns and mix with paprika powder and white pepper and some salt.
- Remove pork chops from brine, pat dry with a paper towel and leave to come to room temperature.
- Season chops with dry marinade and heat a skillet, cast iron, or pan.
- Once the pan is smoking fry chops for about 3 minutes on the first side and then 2 minutes when you flip it over. To get the fatty edge also brown, carefully tilt the pan and place the edge in the oil for about 45 seconds.
- Serve with rice, salad, potatoes or fried yam.
Notes
- Your cook time will vary depending on the thickness of your pork chops as well as whether your meat has bone or not.
- This brine is not overly salty and so it is ok to add a little bit of salt to the dry rub. If your brine is very salty (and this will depend on the type of salt you use) then you can skip adding any additional salt to the rub.