fresh herbs (optional)I used thyme, rosemary, parsley, and oregano
sliced lemon (optional)
garlic cloves (optional)
Rub
2tspchili powder
1tsponion powder
1tspgarlic powder
1tspdried thyme
1/2tspcumin
1/2tspsalt
1/2tsppepper
1/8tspcayenne pepperI use 1/4 tsp as I like mine pretty spicy
Pork
4pork chopsI typically use thick-cut pork chops
Instructions
Brine
Combine water with salt and sugar, and stir until dissolved. Add the pork chops and any optional items.
Let it sit at room temperature for 30 minutes to 2 hours
1/2 hour before you are ready to cook, take the pork chops out of the brine, rinse under water and pat dry with paper towels.
Rub
While chops are brining, combine all the rub ingredients together
When chops are done brining, coat both sides of each pork chop with about 1 tsp of the rub mixture. Let sit either on a plate or in the prepared 9 x 9 baking dish.
Store remaining rub in an air-tight container
Baking
Preheat the oven to 375° - cover the dish with a lid or aluminum foil. Bake for 20 minutes or until you have an internal temperature of 145° using a digital instant-read thermometer.
Let the pork chops rest for 4-5 minutes
Notes
For best results, I typically use thick-cut pork chops for this recipe. You can use either thick boneless pork chops or bone-in pork chops. Bone-in pork chops tend to give the meat even more flavor and will require a longer cooking time. You could also cook these on the stovetop over medium-high heat, in a cast iron pan using a few tbsp of olive oil.