Restaurant pork chops stay juicy because chefs brine them in 6% salt water for exactly 45 minutes before cooking.

Restaurant Quality Pork Chops

Name: Restaurant Quality Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp garlic; 1 tsp onion; 4 tabs butter; 0.33 cup brown sugar; 1 tsp black pepper; 1 tsp salt; 1 tsp smoked paprika; 0.25 cup soy sauce; 0.25 cup worcestershire sauce

ByEatingWithEdward•View original post →

Savor the mouthwatering goodness of these juicy pork chops, infused with a zesty marinade of garlic, fresh herbs, and a splash of tangy apple cider vinegar. Elevate your dinner game with this easy recipe that delivers restaurant-quality flavor right at home. Get ready to impress your taste buds and your dinner guests!

restaurant qualitygrilled

egg-freenut-free

dinner

Prep

min

Cook

min

Serves

people

Level

intermediate

📝 Ingredients

Serves 4

Servings:

🥬Fresh Produce(2)

1 tablespoon of minced garlic (15 ml)
1 teaspoon of minced onion (5 ml)

🥛Dairy & Eggs(1)

4 tabs of butter

🫙Pantry Staples(1)

1 3rd cup brown sugar (66 g)

🧂Spices & Seasonings(3)

1 teaspoon of black pepper (5 ml)
1 teaspoon of salt (5 ml)
1 teaspoon of smoked paprika (5 ml)

🍯Sauces & Condiments(2)

1 4th cup soy sauce (60 ml)
1 4th cup worcestershire sauce (60 ml)

👨‍🍳 Instructions

1
Mix together soy sauce, worcestershire sauce, brown sugar, minced garlic, black pepper, salt, smoked paprika, and minced onion to create the marinade.
2
Add pork chops to the marinade and refrigerate for 12-24 hours.
3
Remove pork chops from marinade and grill, searing both sides to lock in juices.
4
Place butter in a metal pan, add seared pork chops on top, and return to grill until internal temperature reaches 145 degrees Fahrenheit.

💡 Pro Tips

✓
Brine pork chops in 6% salt solution for 4-6 hours before marinating to increase moisture retention by 10-15% and prevent overcooking.technique6% salt solution, 4-6 hours
✓
Sear pork chops at 450-500°F for 2-3 minutes per side to develop Maillard reaction browning before finishing at lower heat.technique450-500°F, 2-3 minutes per side
✓
Remove pork chops from refrigerator 30-45 minutes before cooking so they reach 65-70°F for even cooking and reduced temperature gradient shock.timing30-45 minutes, 65-70°F
✓
Rest finished pork chops for 3-5 minutes after reaching 145°F because carryover cooking will raise internal temperature 5-10°F while juices redistribute.timing3-5 minutes, 5-10°F carryover
✓
Use a probe thermometer inserted horizontally into the thickest part of the chop because pork's dense muscle fibers make visual doneness assessment unreliable.equipment145°F internal temperature

Cuisine: american

Be the first to rate

Share this recipe