Pork chops cooking in a cast iron skillet with garlic cloves
For Pork Chops With Great Crust, Skip The Wet Brining Step
If you want your pork chops to develop a crispy crust, skip wet brining — which calls for brining in a saltwater solution — and opt for a dry brine using just salt and sugar.
Seasoning pork chops and brining them to introduce salt tenderizes the meat, creating a melt-in-your-mouth texture. Dry brining helps yield the same results sans extra moisture.
The lack of moisture ensures a hot pan and a good sear, leading to a tender interior. To do this, coat the meat with salt and sugar, then let it rest overnight or for 24 hours.
It releases the pork's internal juices that mix with seasonings to act like a traditional brine. Now, cook to the ideal temperature with a sous-vide, reverse sear, or on a pan.
Regardless of the method, you'll need some sautee time to achieve the tasty exterior crisp. Heat the oil to a high temperature and let the pork sizzle, adjusting for even browning.