The pork chop, redeemed: a 2-hour brine, a hard sear, a butter baste, and the 63°C rule. Juicy is a choice, not luck.
2
🥩 Pork Chops ›
bone-in, 3 cm thick
40 g
🧂 Kosher Salt ›
for the brine
Mise en place
Before you start
Prep checklist
Pork Chops — bone-in, 3 cm thick
Kosher Salt — for the brine
Brine the chops in 700 ml water + salt + sugar, 2–4 hours. Rinse, and dry thoroughly.
Sear in oil over medium-high, 3–4 minutes per side; add butter, garlic, and sage and baste 2 minutes more, to 60°C internal.
Rest 5 minutes (carryover lands 63°C) under the sage butter. Serve blush-pink and unapologetic.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Apple sauce or roasted apples
Garnish
Fresh herbs added off the heat
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