Reverse-Seared Brined Pork Chops with Peach BBQ Sauce
A quick brine in coconut sugar, salt, garlic and thyme is the perfect start for these juicy thick pork chops that get reverse-seared to perfection and topped with Peach & Ginger barbecue sauce.
Ingredients
- 2 cups water
- ⅓ cup Kosher salt, plus more as needed
- ⅓ cup brown coconut sugar
- 3 sprigs fresh thyme
- 2 large cloves of garlic
- Ice cubes
- 2 1¼- inch thick bone-in pork chops
- 1 tbsp olive oil or avocado oil
- Peach & Ginger Barbecue Sauce
Instructions
- Warm the water in a small saucepan over low heat and add the salt, coconut sugar, thyme and garlic.
- Stir until the sugar and salt are fully dissolved, then cool the brine with a few ice cubes.
- Place the pork chops in a small baking dish and pour the brine over until the chops are submerged. Nestle in the thyme and garlic.
- Cover and refrigerate for at least eight hours.
- Remove the pork chops from the brine, pat dry and season lightly with salt.
- Roast on a rack in a 275° oven until the internal temperature reaches 140° for medium or 145° for medium-well, about 25-30 minutes.
- Remove from the oven and glaze the chops generously with the peach & ginger barbecue sauce.
- Heat olive oil or avocado oil in a cast-iron pan over high heat and sear the pork chops for 1 to 2 minutes per side, until caramelized.
- Remove to a platter and rest the chops for up to 10 minutes before slicing and serving with extra sauce on the side.