I don’t think I’ve ever used a recipe for a pork chop, which we cook once a week or so. Unless crazy thick, I would just pan sear, as others have said, starting lower temp to render fat. Or just start in a cold pan, as with a duck breast. Brine or not, I don’t.
My only other suggestion is to make sure you spoon the hot fat over the bone edge to activate all the bits and pieces on the bone - makes for great gnawing.
I use 2" chops. Season with salt and Cajun seasoning and then a little flour. I use cassava for gluten free. Cook with oil over medium heat in a stainless skillet for 5 min. Sear the fatty edge and then flip. Finish in a 350 degree oven until 117 degrees on your probe thermo. It will coast up to 130. If you let it go to 130 you’ll end up with medium well.
Rest the chops and start the pan sauce. Deglaze the pan with apple cider vinegar and then add honey and chicken stock. Reduce over med-high heat then finish the sauce with butter.
Put the chops back in the skillet to warm and coat with sauce and then serve with garlic parm mashed potatoes and top with a heavy pinch of chopped Italian parsley.
One of my favorites. Bone-in makes a difference. I used to always use the thick-cut chops, but found that the “regular” (1 inch or so) thickness gives better results. Inexpensive, easy, and delicious.
Bone-in center-cut chops. No need for brine, though you can certainly do so if desired.
Season both sides with Slap Ya Mama cajun seasoning.
Prep charcoal grill with apple, hickory, and/or maple chips, and arrange coals all under one half of the grill
Grill chops two minutes per side over the coals
Move to the non-coal side for another minute or so per side, until 140 or so internal
Rest 5 minutes under foil.
I use Snake River Kurobuta chops. I think brining is unnecessary if you have fatty, flavorful meat. Agree with above comments that thinner ones cook better. If they are thick, I use reverse sear, starting in low oven or indirect grill then finish on high heat. Regardless of size, secret to brown and crusty is frequent flipping - every 60 seconds. I do the fat cap as well. Spooning fat is recommended. Finish with butter, shallots and sage.