Bone-In Chops

Bone-In Chops

Bone-In Chops 1920 2560 Daryl Duarte

Bone-In Chops

A bone-in chop is a flavorful option, and if you "french" the chop by cutting the meat away from the end of the rib to expose the bone, it adds elegance to the presentation.  A brine will further enhance the texture and taste of the meat.  This will please the carnivores in your life! 
Course Main Course
Cuisine American
Servings 2


  • 2 bone-in chops, pork, or veal


  • 1/3 cup brown sugar
  • 1/3 cup kosher salt
  • 4 bay leaves
  • 3 cloves garlic
  • 1 Tbs whole peppercorns
  • 2 tsp fennel seed
  • 3 lemon/orange peels
  • Bay leaves
  • 1 quart ice

Sear and Season

  • 2 tbsp vegetable oil
  • 2 cloves garlic
  • 3 tbsp chopped Italian leave parsley
  • 1 tbsp olive oil


Brine the chops

  • Combine the water, sugar, salt, bay leaves, garlic, peppercorns, fennel seeds, and lemon peels in a 4-quart saucepan, bring to a boil, then reduce to a simmer, cook for 5 minutes, remove from heat, cover and let cool completely. (This step can be done the day before, and the brine can remain at room temperature or be refrigerated.)
  • Transfer the brine to a large 4-quart container and add 1 quart of ice. Place the chops into the iced brine. Add additional water, if necessary, so the chops are entirely submerged.
  • Refrigerate for at least 4 hours and up to 8 hours.

Sear and Season

  • One hour before cooking - remove the chops from the brine, rinse them under cold water, and pat them dry with a paper towel. Allow them to come to room temperature on the counter, covered with plastic wrap.
  • Preheat the oven to 400 degrees.
  • Line a baking sheet with aluminum foil and place a wire rack into the lined baking pan.
  • Finely chop the garlic cloves and parsley and combine with one tablespoon of olive oil in a large bowl.
  • Place a skillet on the stovetop over medium-high heat. Once smoking hot, rub the chops with vegetable oil on both sides. Then place the chops into the pan. Turn the chops after 2 minutes if they are nicely browned. If not, turn up the heat and test after one more minute. Brown the remaining side.
  • Transfer the chops into the bowl, and coat with the garlic and parsley.
  • Transfer the chops onto the wire rack sitting in the foil-lined baking dish.

Finish Cooking

  • Cooking time will vary depending on the thickness of your chops and how well done you like your meat. You can test with a meat thermometer. A 1-inch thick chop should cook for approximately 25 to 30 minutes. Remove from the oven and let rest for 5 minutes. Then plate it with your side dishes of choice.
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