Ingredients
Method
- Quick Brine: In a bowl, dissolve the kosher salt in the water. Add the pork chops and let them sit for 15 minutes. Remove from brine and pat completely dry with paper towels. This step is non-negotiable for tender results.
- Mix Marinade: While the pork rests, whisk together the orange juice, lime juice, minced garlic, cumin, oregano, smoked paprika, salt, and pepper in a small bowl. Set aside half of this mixture (about 1/4 cup) for basting later; use the rest to lightly coat the chops if desired, or just rely on the brine and seasoning.
- Sear: Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Once the oil shimmers but doesn't smoke, add the pork chops in a single layer (work in batches if necessary). Do not move them for 4 minutes to develop a deep golden crust.
- Flip and Season: Flip the chops. Immediately sprinkle with black pepper. Cook for another 3-4 minutes. The internal temperature should reach 145°F (63°C) at the thickest part, avoiding the bone.
- Deglaze and Finish: Reduce heat to medium-low. Pour the reserved basting liquid into the skillet. It will sizzle and bubble vigorously. Spoon this sauce over the chops continuously for 1 minute. This cooks the raw garlic flavor out and creates a glossy glaze.
- Rest: Transfer chops to a plate and let rest for 5 minutes before serving with the pan juices spooned over them.
Nutrition
Notes
I keep this in rotation because it feels special but takes ten minutes active. Brining for just fifteen minutes makes the meat surprisingly tender, turning ordinary chops into something worth saving on a busy evening.