Put all the brining ingredients in a large saucepan with 1 litre of water and bring to the boil. I broil for the last 2 minutes to add a little color and seal in the juices! To Brine Pork Chops: In a large stock pot or Dutch oven, combine water, Kosher salt, sugar, bay leaves, smashed garlic cloves, black peppercorns, … Serve baked pork chops with garlic mashed potatoes, sauteed brussels sprouts, and a crisp, green salad! Once sugar and salt are dissolved, remove from heat and cool completely. Sharing of this recipe is both encouraged and appreciated. Thicker chops will need extra time while thinner chops will cook faster. snapchat You just need patience for this healthy pork chop recipe. (Note 2) You just dissolve salt and sugar in hot water and then adds your flavorings. Did you love these Baked Pork Chops? Be sure to leave a rating and a comment below! As for how much brine you will need, consider the size of the container you are going to use and the size of the meat you want to prepare. Grilled pork chops recipe. I am a wine and cheese lover, recipe creator, shopping enthusiast and self-appointed foodie. The Spruce Eats uses cookies to provide you with a great user experience. Rinse the meat thoroughly under running water, and pat them dry with paper towels. Remove pork chops from brine and dab dry with a paper towel. Brining adds moisture and flavor to anything you cook. Once brined, rub the chops with the spice mix below. Stir well to dissolve the sugar. When it comes to the amount of time you want to brine something, it is more important to not brine too long than not long enough. Cover the bowl and refrigerate for at least 8 to 24 hours. This is because kosher salt weighs less by volume. Either using too much salt or brining for too long will leave you with a cut of meat that is too salty to eat. To achieve a perfectly cooked pork chop, you really don’t have to do a lot of work. Use a meat thermometer to test for doneness. Garlic and onions should be minced or chopped to expose the maximum amount of surface area to the brine solution. Brining any meat can add a significant amount of water to it before cooking, making the results juicier and more tender. Refrigerate for at least 6 hours and no more than 22 hours. Sprinkle 1 side of the pork chops with … Brining makes boneless or bone-in chops extra juicy and tender no matter how thick the meat is! … The brine (just like a turkey brine) is a savory blend of salt, sugar, and peppercorns and really makes meat tender and flavorful. Once sugar and salt are dissolved, remove from heat and cool completely. Get it free when you sign up for our newsletter. Pour cooled brine over pork chops and refrigerate at least 30 minutes or up to … Remove meat from the brine and discard the solution. Pork should reach 145°F, just like pork tenderloin, it’s ok if the chops are a little bit pink in the middle. rss Add the pork chops to the brine, ensuring they are completely submerged. If the pork has a fat cap on one side, cut slits into the fat. Lay the pork chops (or other thin cut) in a single layer in a shallow dish and then pour the brine over top. Content and photographs are copyright protected. An overnight soak in the delicious liquid is all it takes. Pork chops should be baked to an internal temp of 145°F. Combine brine ingredients in a saucepan and bring to a boil. This brine is perfect for pork, but works well with other meats, including poultry. It’ll make enough for 4 pork chops, 4 chicken breasts or 2 pork tenderloins. This can be sugar, brown or white, molasses, or maple syrup. The rub for baked pork chops is made up of just four ingredients! Place the pork chops inside a food bag and pour the brine over the top. Add the … Just try n… If we’re feeling fancy, we like to throw other aromatics into … Let this sit for anywhere from 1/2 hour to 2 hours before cooking. By camgurlof1990 This recipe takes a bit of time. Remove from the heat and leave to cool … Chef Anne Burrell shares her secrets for brining technique for pork chops, which keeps them juicy during the cooking process. While some cuts of pork can handle days in a brine, even a relatively small amount of time can be helpful. Your pork chops and pork tenderloin will remain juicy and well-seasoned when smoked, grilled, roasted, or fried. This recipe uses 3/4″ thick boneless chops, if your chops are thicker or thinner, the time will need to be adjusted. While under-brining won't have a negative effect on foods, over-brining can be disastrous. Use a meat thermometer to ensure the pork reaches the right temperature without overcooking. Then leave the bags in the refrigerator for 2 hours. 4 pork chops; Optional extras: 4 tbsp apple sauce 100-140g blue cheese; Turn on the grill. Do not, however, go longer than these guidelines. Place the meat in a dish and cover with cooled brine (make sure the meat is covered entirely in the brine). Why not try slices of fresh garlic, jalapenos, or even lemon slices in the brine? Herbs and spices, as well as garlic and onions, will add great flavor to the pork. Marinate for 1 – 24 hours. With our cookbook, it's always BBQ season. Easy to prep and perfectly juicy, oven-baked pork chops are a favorite and made with pantry staples! There should be enough brine solution to completely submerge the meat you want to brine. From quick and easy weeknight meals, to turkey dinner! My greatest passion is creating in the kitchen and making deliciously comforting recipes! The easiest pork chop brine recipe is 3 cups of room temperature water mixed with 3 tablespoons of salt. 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