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

Prepare the brine: In a large pot, combine 4 cups water, 3 tablespoons kosher salt, 4 sprigs fresh thyme, 2 sprigs fresh rosemary, 1 bay leaf, and 1 teaspoon black peppercorns. Bring to a boil over high heat, stirring until salt dissolves, then remove from heat and let cool to room temperature (about 15 minutes).

Once brine has cooled, submerge 4 pork chops completely in the brine. Cover and refrigerate for at least 2 hours or up to 8 hours.

While pork chops brine, prepare the potatoes: Scrub 1.25 pounds fingerling potatoes under cold running water and pat dry. Cut any larger potatoes in half lengthwise so all pieces are roughly 2-3 inches long.

Prepare the broccolini: Rinse 1 pound broccolini and trim the bottom 1 inch of the stems. Pat completely dry with paper towels.

Mince 4 garlic cloves finely. Zest 1 fresh lemon and set zest aside; cut lemon in half for juicing later.

Peel and mince 1 shallot finely.

About 30 minutes before cooking, remove pork chops from brine and pat completely dry with paper towels. This is crucial for proper searing. Let them rest at room temperature for 15 minutes.

Heat a large oven-safe skillet over medium-high heat. Once hot, add 2 tablespoons olive oil. When oil is shimmering, carefully place all 4 pork chops in the skillet.

Sear pork chops for 5-6 minutes on the first side without moving them, until a deep golden crust forms. Flip and sear the other side for 4-5 minutes. Transfer pork chops to a plate.

In the same skillet, add 2 tablespoons olive oil and the fingerling potatoes in a single layer, cut-side down. Do not stir for 5 minutes to allow browning. Shake the pan occasionally and cook for another 8-10 minutes until golden and tender when pierced with a fork. Transfer to a plate and season with salt and pepper.

Add minced shallot to the skillet and sauté for 1 minute until fragrant. Pour in 0.5 cup dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon (this is deglazing—those bits are concentrated flavor). Let wine reduce by half, about 2 minutes.

Add minced garlic to the wine reduction and cook for 30 seconds. Pour in the juice from half the lemon (about 1.5 tablespoons). Remove from heat and whisk in 3 tablespoons unsalted butter until melted and emulsified. Season pan sauce with salt and pepper to taste.

Return the pork chops to the skillet with the pan sauce. Cover with foil and place in a 400°F preheated oven for 8-10 minutes until pork reaches an internal temperature of 145°F at the thickest part.

While pork chops finish in the oven, heat a separate large skillet over high heat. Add the dried broccolini and cook dry (without oil) for 2-3 minutes, shaking the pan frequently, until it begins to char. Add 2 tablespoons olive oil, the minced garlic, and cook for another 3-4 minutes until broccolini is charred and tender. Season with salt, pepper, and juice from the remaining lemon half.

Remove pork chops from oven. Arrange on serving plates with charred broccolini and crispy fingerling potatoes. Spoon pan sauce over pork chops and sprinkle with reserved lemon zest.

Serve immediately while everything is hot.