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Super tasty and magically juicy brown sugar pork chops seasoned with with a quick 15-minute dry-rub. Sear the chops on the stovetop and finish in the oven.
You are watching: Rosemary Brown Sugar Pork Chops
When it comes to cooking the best-tasting, juicy pork chops I’ve always been a huge advocate of brining.
But since I starting made this quick brown sugar dry-rub instead, my pork chop-cooking life has changed.
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The neutral, sweet taste of pork is so delicious with the brown sugar mixture, which also includes aromatic fresh rosemary and dried garlic.
Brining is still an amazing method — especially for meat and poultry that would otherwise dry out — but let’s be real.
Planning ahead can be iffy, good intentions and all. The seasoning on these rosemary brown sugar pork chops takes just 15 minutes to work its magic.
That means you can prepare and cook a batch of dry-brined pork chops for dinner in less than half an hour.
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A dry brine works in basically the same way as a wet one: Instead of immersing a piece of meat into a water-based solution, salt, sugar and other seasonings are rubbed directly on the surface of the meat.
As they dissolve, moisture and flavor molecules make their way into the cells of the meat. Magic!
Most likely, you already have everything in your kitchen cabinet to make the dry-brine rub. Double or triple the batch and keep it in a jar for up to 6 months.
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