Tuesday, June 28, 2011

Pork chop brine

Brining foods in a saltwater mixture before you cook them adds flavor, tenderness, and reduces cooking times. I usually buy the smaller (cheaper) pork-chops and they get tough, VERY easily. Here is a method I use to help with that.

1/2 cup kosher salt

1 tablespoon pepper

1/3 cup sugar

1 teaspoon crushed red pepper

1 rib of celery

lots of garlic


pork chops in a large zip-lock bag

combine all ingredients and add enough water to cover the chops

let sit in the refrigerator until ready to cook at least 30 mins or overnight is better
remove chops from the brine discarding the solution and cook

I grilled mine on an indoor grill pan, but you can cook them however you want, because the brine doesn't alter the taste of the meat.