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PdfWet Brine
BS Paprika Rub
Combine 2 cups water, salt, brown sugar and peppercorns in a saucepan over medium heat. Heat until the salt and sugar are dissolved. Remove from heat and stir in ice cubes immediately.
Place pork chops in an airtight container and pour brine on top. Refrigerate for 12 hours or overnight (wet brine). In the morning, move the pork chops onto a wire rack set on top of a baking sheet and salt and refrigerate (dry brine) all day until ready to cook.
Mix all BS Paprika Rub ingredients together in a small bowl or ramekin
Pat pork chops dry and rub both sides with the spice mix
Heat a cast iron skillet over medium-high heat with enough neutral oil to cover the bottom. Once hot, add pork chops and cook 3-5 minutes on each side until desired color and a temperature of 135ºF has been reached. Rest for 5 minutes and serve immediately.