Lean pork, such as pork chops, are good for brining. The salt and sugar mixture draws in moisture making for a tender and juicy chop.

Brined and Buttered Pork Chops

Whisk together water, salt, and brown sugar until salt and sugar dissolve.

Pat pork chops dry with paper towels. Place in a single layer in a 13x9x2-inch dish. Pour brine mixture over chops. Add 12 thyme sprigs, lemon wedges, bay leaves, peppercorns, and 4 cloves garlic. Cover and refrigerate for 4 hours.

Remove chops from brine; pat dry. Heat 2 teaspoons oil in a 10-or-12-inch cast iron skillet over medium heat until shimmering. Add 2 pork chops; cook 14 to 16 minutes or until done (145 degrees), turning once halfway through. remove skillet from heat; add 1 tablespoon butter, 4 thyme sprigs, and 3 cloves garlic. When butter has melted, carefully spoon mixture over chops several times.

Transfer chops and butter mixture from skillet to a serving platter; keep warm. Wipe skillet clean. Repeat with remaining chops. Garnish chops with remaining thyme sprigs, if desired.

Nutrition cannot be accurately calculated for brined foods.