Bone-in pork brizola (chops) are usually cooked in the oven, but they can also be just as juicy and delicious in the pan. Just follow our advice…
If properly cooked in the pan, pork chops get a perfect crust while remaining juicy and delicious inside. The secrets of their deliciousness are hidden in quick marination before cooking, which will help the meat soften.
Start by asking your butcher to cut your chops thick, which will help keep them juicier in the pan.
On the kitchen counter now, instead of pounding the pork with a meat mallet, poke them in several places with a fork to tenderise the meat and help the marinade penetrate.
For the marinade, whisk together 3 cups water, ½ cup salt, and ¼ cup brown sugar until the sugar and salt are dissolved. Dip 2-4 pork chops in the marinade and refrigerate for 30 minutes to 8 hours, depending on how much time you have before grilling.
When you want to cook them, take them out of the marinade and cook them in a cast-iron pan, pre-heated over medium-high heat until it begins to smoke.
Cook them for 1 minute on each side until they form a crust and begin to render their fat in the pan. Then lower the heat to medium and continue cooking for 8-10 minutes, turning the chops regularly.
Remove the pan from the heat and add 2 tsp of butter, a few sprigs of fresh thyme, and two cloves of garlic, broken.
Mix and take spoonful's of the melted butter with a spoon and pour them over the steaks.
You turn them over and repeat. Leave them in the pan for 5-7 minutes, and then serve them with sauce from the pan.
READ MORE: Greek lamb in the oven with potatoes.
