Simple Brined Pork Chops (Paleo, GAPS, SCD, AIP)
Ingredients
Units
Scale
- 4 pork chops (make sure you get the thick, center cut with the bone in)
- 1/2 onion, thinly sliced
- 4 garlic cloves, smashed
- 4 bay leaves
- 1/2 cup kosher salt
- 1/2 cup coconut sugar or honey
- 8 cups water
- pepper, to taste (omit for strict AIP)
- coconut oil, or fat of choice
Instructions
- Prepare the Brine: Pour salt and coconut sugar (or honey) into a large bowl. Add water and stir until salt and sugar are dissolved. Divide the sliced onion, smashed garlic and bay leaves between two gallon-sized zip-top bags. Place pork chops into bags and then divide the brine between the two bags. Seal bags and place in the fridge for several hours. (I do this step in the morning.)
- When ready for dinner, preheat oven to 325F.
- Remove chops from the bags and rinse well under cold water. Use your hands to rub the brine off of the meat, (trust me on this) then pat dry. Sprinkle with pepper.
- Heat a cast iron skillet (or any oven-proof skillet) to medium. When hot, add coconut oil. Sear chops on both sides just to brown.
- Move skillet to oven and cook until internal temperature reaches 145F.
- Remove the chops and allow to rest. (they will continue to cook)