2 Servings 25 min Cook
2 Cup Water
1/2 Cup Salt
1/2 Cup Sugar
1 Serving Juniper Berries
1/2 Tsp Peppercorn
1/4 Cup Garlic
4 Tsp Thyme
24 Oz Pork Chops
2 Tbsp Vegetable Oil
3 Tbsp Butter
1 Tsp Salt
Day Ahead: Bring 2 cups water to a boil in a medium saucepan.
Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic, and 1 thyme sprig; stir to dissolve salt and sugar.
Transfer to a medium bowl and add 5 cups ice cubes.
Stir until brine is cool.
Add pork chops; cover and chill for at least 8 and up to 12 hours.
Preheat oven to 450 degrees F.
Set a wire rack inside a rimmed baking sheet.
Remove chop from brine; pat dry.
Heat oil over medium-high heat in a large cast-iron or other oven-proof skillet.
Cook pork chop until beginning to brown, 3-4 minutes.
Turn and cook until second side is beginning to brown, about 2 minutes.
Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total.
Carefully drain fat from skillet and place over medium heat.
Add butter, 2 unpeeled garlic cloves, and remaining thyme sprig; cook until butter is foamy.
Carefully tip skillet and, using a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes.
Transfer pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes.
Cut pork from bones, slice, and sprinkle with sea salt.
