Description
This recipe uses a simple dry brining (salt trick) method to create beautifully seared, tender, and juicy chicken breasts or pork chops with a flavorful crust. It is perfect for busy families looking for a hearty and satisfying weeknight meal.
Ingredients
Scale
- 2 (250 g each) boneless, skinless chicken breasts or similar-sized pork chops, about 2.5 cm (1 inch) thick
- 10 g (2 tsp) coarse sea salt (or Kosher salt)
- 1 g (0.5 tsp) freshly ground black pepper
- 15 ml (1 tbsp) olive oil (or avocado oil)
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
Instructions
- Prep Your Protein: Pat the chicken breasts or pork chops very dry with paper towels.
- Mix the Salt Trick Rub: In a small bowl, combine the coarse sea salt, paprika, garlic powder, onion powder, and black pepper; stir until well-blended.
- Apply the Trick: Generously sprinkle and rub the spice mixture evenly over all sides of your protein, ensuring a good, even coating.
- Let it Work its Magic: Place the seasoned protein on a wire rack set over a baking sheet and refrigerate for at least 1 hour, or up to 24 hours, uncovered. Remove from the refrigerator 30 minutes before cooking to bring it closer to room temperature.
- Sear for a Crust: Heat olive oil in a heavy-bottomed skillet over medium-high heat until it shimmers. Carefully place the protein in the hot skillet and sear for 3-4 minutes per side, until a deep golden-brown, caramelized crust forms. Remove from skillet.
- Finish in the Oven: Transfer the seared protein back into the oven-safe skillet (or to a baking sheet) to a preheated oven at 400F (200C). Roast for 15-25 minutes, or until the internal temperature reaches 165F (74C) for chicken or 145F (63C) for pork. Tent with foil if browning too quickly.
- Rest & Serve: Remove the cooked protein from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes before slicing and serving.
Notes
To avoid over-salting, remember coarse sea salt is less dense than fine table salt. Always use a meat thermometer to prevent overcooking and dry meat; pull the meat slightly before the target temperature as it will continue to cook while resting. This rub also works well on beef steaks, lamb chops, or hearty root vegetables like sweet potatoes.
- Prep Time: 90 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast or pork chop
- Calories: 400 calories
- Sugar: 1 g
- Sodium: 1500 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 120 mg
Keywords: easy dinner, hearty meal, chicken breasts, pork chops, dry brine, salt trick, weeknight dinner, high protein, family-friendly, savory