I had almost given up on cooking pork chops. No matter what I did, they turned out tough and chewy. Enter brining. This simple technique makes a world of difference.
Make a solution of 1 tablespoon of kosher salt per cup of water. You’ll need enough liquid to cover the pork chops. Put the chops (on the bone, about an inch or an inch and a half thick is best) in a flat container and cover with the salt water. Refrigerate for at least an hour, but up to four hours is fine.
Remove the pork chops from the liquid and pat them dry with paper towels. At this point, you can simply dredge them in seasoned flour and fry them. But if you want to elevate them a bit, you can use an egg wash and panko crumbs for a crispy coating.
I fried them on top of the stove for a few minutes to brown both sides, then put them in a 375 oven for about 6 minutes to finish the cooking. Quick read thermometer should read about 140 degrees.
Pork chops are back on the menu!