These chops have to be the best dinner ever! Grandma’s Juicy Pork Chops are crispy on the outside and juicy and succulent on the inside, as the sweet-and-savory pork is beautifully crusted in golden-brown, herbaceous breadcrumbs. Even before that, each pork chop is brined for extra savory flavor and great depth. Grandma always knows how to make the most out of her meals, which is why Grandma’s Juicy Pork Chops are so astounding!
Ingredients
- 6 cups water
- 1/2 cup plus 2 teaspoons coarse salt, plus more, to taste
- 1 cup sugar
- 10 whole black peppercorns
- 4 (2-inch) pieces orange zest
- 4 (1 1/2-inch-thick) center cut pork chops, bone-in
- 1/2 teaspoon ground black pepper, plus more, to taste
- 1 1/2 cups panko breadcrumbs
- 2 teaspoons fresh thyme, chopped, plus more, to taste, for garnish
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup safflower oil
Directions
Step 1 –In a large saucepan, add the water, 1/2 cup of the salt, the sugar, the peppercorns, and the orange zest.
Step 2 –Place the saucepan over medium-high heat and bring the brine mixture to a boil.
Step 3 –Boil the brine mixture until the salt and the sugar have dissolved, about 3-5 minutes.
Step 4 –Transfer the saucepan from the heat and let the brine mixture cool completely.
Step 5 –Transfer the brine to a large, deep bowl.
Step 6 –Add the pork chops to the cooled brine, making sure they are covered.
Step 7 –Place the bowl in the refrigerator and let the chops marinate for 1 hour.
Step 8 –Preheat the oven to 350 degrees F.
Step 9 –Fit a rimmed baking sheet with a rack.
Step 10 –Transfer the pork chops from the brine, then rinse and pat them dry.
Step 11 –Season the pork chops with the extra salt and the extra ground black pepper.
Step 12 –In a shallow dish, add the panko, 2 teaspoons of the thyme, the remaining 2 teaspoons of the salt, and 1/2 teaspoon of the remaining ground black pepper.
Step 13 –In a second shallow dish, add the flour.
Step 14 –In a third shallow dish, add the beaten eggs.
Step 15 –Carefully dredge the pork chops in the flour, shaking off any excess.
Step 16 –Dip each pork chop in the eggs to fully coat them.
Step 17 –Dredge each coated pork chop in the panko mixture to coat, shaking off any excess.
Step 18 –In a large skillet over medium heat, add the oil.
Step 19 –Add the pork chops to the skillet and cook, turning once, until golden-brown, about 3-5 minutes per side.
Step 20 –Transfer the pork chops to the prepared baking sheet.
Step 21 –Roast the pork until it reaches an internal temperature of 145 degrees F, about 5-7 minutes.
Step 22 –Serve immediately garnished with the extra thyme.
