Herb-Brined Pork Chops with Charred Broccolini and Roasted Fingerling Potatoes

Begin the brine: In a large pot, combine 4 cups water with 3 tablespoons kosher salt, stirring until salt dissolves completely. Add 4 thyme sprigs, 2 rosemary sprigs, 2 bay leaves, and 1 teaspoon black peppercorns. Bring to a simmer over medium heat for 3 minutes to infuse flavors, then remove from heat and let cool to room temperature (approximately 10 minutes).

Prepare the pork chops: Once brine has cooled, submerge the 4 pork chops completely in the brine. Cover and refrigerate for at least 1 hour (can be done up to 4 hours ahead).

Prepare the potatoes: Wash 1.5 pounds fingerling potatoes thoroughly under cold running water, rubbing with your fingers to remove any dirt. Pat dry with paper towels. Cut any larger potatoes in half lengthwise so pieces are roughly uniform in size (about 2-3 inches long).

Roast the potatoes: Preheat oven to 400°F (200°C). Toss the prepared potatoes with 2 tablespoons olive oil, season lightly with kosher salt and freshly ground black pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through at the 15-minute mark, until golden brown and fork-tender.

Prepare the broccolini: Wash 1 pound fresh broccolini under cold running water. Trim the bottom 1 inch from the stems and discard any yellowed or damaged leaves. Pat dry thoroughly with paper towels (dryness is essential for charring). Cut larger stems in half lengthwise if they're thicker than a pencil.

Prepare the pan for pork: Remove the pork chops from brine and pat completely dry with paper towels—this is critical for proper searing. Discard the brine. Let pork chops sit at room temperature for 10 minutes before cooking.

Sear the pork chops: Heat a large cast-iron or heavy-bottomed skillet over medium-high heat for 2 minutes until very hot. Add 2 tablespoons olive oil and swirl to coat evenly. Once oil shimmers, carefully place the 4 pork chops in the pan—they should sizzle immediately. Do not move them for 4-5 minutes to develop a golden brown crust and fond on the bottom.

Finish cooking the pork: Flip the pork chops and sear the second side for 3-4 minutes until golden brown. The internal temperature should reach 145°F (63°C) when measured with an instant-read thermometer inserted into the thickest part without touching bone. Transfer the cooked pork chops to a warm plate and tent loosely with foil to rest.

Char the broccolini: In the same skillet (with the fond and remaining oil), increase heat to high. Add the prepared broccolini in a single layer—it's okay if some pieces overlap slightly. Let cook undisturbed for 3-4 minutes until the bottom surfaces are deeply charred and crispy. Toss the broccolini and cook for another 2-3 minutes.

Season the broccolini: Mince the 3 garlic cloves finely. Add the minced garlic and 0.25 teaspoon red pepper flakes to the broccolini, tossing constantly for 30 seconds until fragrant. Squeeze the juice from the 1 fresh lemon over the broccolini (approximately 2-3 tablespoons juice), season with 1 teaspoon fleur de sel and freshly ground black pepper to taste. Toss to combine.

Make the pan sauce (optional enhancement): After removing the pork chops, if desired, add 0.25 cup water or white wine to the skillet to deglaze, scraping up all the browned fond with a wooden spoon for 1-2 minutes. This captures all the savory flavors from the seared pork.

Plate and serve: Divide the roasted fingerling potatoes among 4 plates. Top each with a seared pork chop. Arrange the charred broccolini alongside. Drizzle any pan sauce over the pork chops if made. Serve immediately while everything is hot.