There are 2 key aspects to making the perfect juicy pork chop, and they involve using bone-in chops and brining the chops before cooking. If you follow the recipe below you'll be in for some of the best pork chops of your life. Enjoy, friend!
In a large bowl, whisk together the water and the salt until the salt dissolved.
Place a gallon-sized ziplock bag in a large bowl. Place the pork chops in the bag, and fill the bag with the brine. Seal it and place the bowl with the bag in the refrigerator. Allow the pork chops to brine overnight.
Preheat the oven to 400 degrees Fahrenheit. Set two large cast iron skillets in the oven to preheat them.
Remove the pork from the bag, rinse thoroughly, and pat them dry. Coast the pork chops with the olive oil and sprinkle them with some flake sea salt and black pepper.
Use oven mitts to transfer the hot skillets to the stovetop over medium high heat. Sear the pork chops until golden, fitting 2 per pan, about 5 minutes. Flip the pork chops, remove the skillets from the stovetop, and immediately place them in the oven.
Roast until the thickest part of the pork chops reach 145 degrees Fahrenheit. Serve immediately with the roasted grapes + plums.
Preheat the oven to 400 degrees Fahrenheit. In a small bowl whisk together the olive oil and soy sauce.
In a large bowl, gently toss together the grapes, plums, and soy sauce mixture until the fruit is coated in the mixture.
Evenly spread out the fruit on a baking sheet and roast until the color of the grapes deepens and the skin splits, about 30 minutes.