Add pork chop to brine and let chill in the fridge for 2-4 hours allow to rest for 5 minutes before devouring.
Pull the chops from the fridge and hour before cooking.
Drain, pat dry with a paper towel, and allow to come to room temperature.
Get your grill or cast-iron skillet hot for 30 minutes on medium-high heat.
Zest lemon.
Mix 1 tsp zest, pepper, and herbes de provence into butter and spread onto chops.
Add chops to heat, 10-12 minutes per side.
Allow to rest for 5 minutes, then add a tiny bit of butter and a squirt of lemon before devouring.
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