Recipe by Jenn de la Vega, @Randwiches.
Pork chops are the perfect serving size for dinner and with help from toasty hazelnuts, you'll have a fall showstopper in no time.
2 pork chops
3 tablespoons kosher salt, plus more for seasoning
1 tablespoon pepper, plus more for seasoning
4 cups water
1 cup ice
1 bay leaf
3 cloves garlic, crushed
2 teaspoons olive oil
1/2 cup hazelnuts
1 tablespoon honey
1 teaspoon water
- Prepare a quick brine by boiling the water, bay leaf, salt and 2 cloves of garlic together for 5 minutes.
- Turn off the heat and add the ice.
- Brine the pork chops for at least 30 minutes and up to 4 hours in the fridge.
- Drain and pat the outside of your chop dry with a paper towel.
- Rub the chops with olive oil and season both sides generously with salt and pepper.
- Preheat an oven to 400 degrees F.
- Heat a cast iron or oven-safe pan on high on the stove.
- Sear the pork chops on both sides for 2 minutes to brown the outside.
- Place the pan in the oven for 8 to 10 minutes.
- Meanwhile, roughly chop the hazelnuts.
- Mash them with the last piece of garlic, honey and bit of water.
- The pork chops are safe to eat when it is cooked to 145 degrees F.
- Transfer the chops to a plate to rest for 2 to 3 minutes.
- Whisk the pan juices with the hazelnut mixture and pour over your chops.