Chef's Quick Tips: Dry Brined Pork Chop

This week, chef David Standridge of The Shipwright's Daughter shows Tina Redwine how to make a dry brined pork chop.

News 12 Staff

Mar 4, 2022, 3:01 PM

Updated 868 days ago


This week, chef David Standridge of The Shipwright's Daughter shows Tina Redwine how to make a dry brined pork chop. 
Dry Brined Pork Chop
1 16-20oz bone in pork chop (we use organic Berkshire)
2 cups of kosher salt
1 cup dark brown sugar
1 fennel seed
***If also cooking pork chop: (15 – 20-minute cooking time)
3 Tbs high smoke point oil
2 Tbs unsalted butter
1 sprig fresh thyme
1 spring fresh rosemary
1 clove garlic
Mix salt and sugar with fennel seed and cover pork chop for 15 minutes.
Rinse the chop and pat dry.
In a medium skillet heat oil till smoking and add chop.
Brown on one side and then flip.
Add butter herbs and garlic and baste until brown.
Roast in 325 oven for 15 minutes or until 100F internal temp Medium rare, 110 medium.
Rest for 5 minutes and serve.

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