Brined Pork Chops

My pork chops used to be a disaster — over cooked, dry and chewy. And then, several years ago, I discovered brining. Elementary, my dear Watson. And voila! Vastly improved pork shops.

Ingredients (Brine)

• WATER, about 3 cups or so
• KOSHER SALT, 3 tablespoons
• BLACK PEPPERCORNS, 1/2 teaspoons or so
• BAY LEAF, 1 or 2

Directions (Brine)

1. Pour the water into a container large enough to hold your pork chops.
2. Dissolve the salt in the water.
3. Add the peppercorns and bay leaves, and mix well.
4. Dunk the pork chops in the brine (make sure they're fully immersed).
5. Refrigerate for an hour or more.

Ingredients (Chops)

• PORK CHOPS, 4, bone-in if possible.
• OLIVE OIL
• SALT and PEPPER

Directions (Chops)

1. Preheat oven to 400°F, along with a cast iron or oven-safe skillet.
2. Pat the chops dry, coat them with olive oil, and season with salt and pepper.
3. Carefully take the skillet out of the oven and put on a medium-hot burner on the stove.
4. Brown one side of the pork chops (about 3 minutes), then flip and transfer the skillet to the oven.
5. Roast for 6 to 10 minutes, until internal temperature reaches 140°F.
6. Remove from skillet, cover with foil, and let the chops rest for 5 minutes before serving.