Make restaurant quality bone-in double-cut pork chops with ease using this simple recipe. Brine, season, sear and bake to perfection.
Brine Pork Chops
In a large bowl add water and salt and stir until salt has dissolved. Place chops in water making sure they are completely covered with water. Then place bowl in refrigerator and allow the chops to rest for at least 1-hour.
Sear Pork Chops
Preheat oven to 350 degrees Fahrenheit. Remove bowl from refrigerator, remove cutlets from water and pat dry with paper towel and discard towel. Place lard in a Dutch oven over medium high heat and melt. Add double cut pork chops to hot oil, season entire cutlet with freshly ground pepper and sear on all four sides for about 2-3 minutes or until chops are slightly browned.
Bake
Place double cut pork chops on a baking sheet lined with oversized foil. Pull the foil up around the sides of the chop to make a bowl. Spray foil with non-stick cooking spray. Place chops in hot oven and bake. Using a high quality and affordable thermometer bake chops until internal temperature for well done reaches 160 degrees Fahrenheit. Carefully remove from oven and tent with foil and allow to rest for about 10-minutes.