Cream of Mushroom Pork Chops

Add the water to a large bowl or dish and fully dissolve the sugar and salt by whisking. Add the peppercorns and smashed garlic cloves if desired. Gently place the uncooked pork chops into the brine and allow to sit for 30 minutes, at room temperature. If brining longer, cover and place in the refrigerator for no more than 3-4 hours.

Whisk together the cream of mushroom soup, half and half, garlic, thyme, pepper. Add the mushrooms if not planning to sauté them before adding them into the sauce.

Preheat oven to 400°F.

Remove the pork chops from the brine and pat dry. Whether you brine your chops or not, bring the meat to room temperature before cooking. Combine the garlic powder, paprika, salt and pepper and season each side of the pork chops, gently rubbing the spices into the meat. (you can omit or lessen the salt here if you brined if you are worried it will be too salty)

Heat a cast iron or oven safe skillet to medium high heat and allow it to get nice and hot. Melt the butter. Add each of the pork chops into the skillet and sear for just about 2-3 minutes per side. The meat will start to pull away from the pan when it's ready to flip. Once both sides are seared, pour the cream of mushroom sauce over top and spread evenly (*unless you are sautéing the mushrooms, then do this first as noted below).

Place the skillet or pan into the oven and cook for about 18-22 minutes or until meat reaches an internal temperature of 145°F at its thickest point, and away from the bone. Varying sizes and thickness of pork chops will take more or less time so try to check on the meat regularly.

Remove from the oven and allow to rest 5 minutes before serving. Enjoy!