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- Make brine by combining all ingredients together and stir until the sugar and salt are completely dissolved. Put chops in a self-sealing plastic bag, pour in brine, and seal bag. Leave chops in brine, in the refrigerator, for up to 24 hours prior to cooking.
- Remove chops from brine and pat dry with paper towels. Discard brine. Season chops on each side with coarse sea salt and black pepper.
- Preheat oven to 400 degrees F.