Pork chop brine. Say goodbye to dry, tough pork chops. The brine ensures juicy, melt-in-your-mouth goodness. Level up your meat lover experience! Plus, it delivers all of its great flavor right down to the bone.
When I was a child, I remember watching my aunt prepare delicious dishes for special gatherings. The meat on her skewers was always incredibly juicy and flavorful. It’s always been a mystery to me how she keeps the meat moist and delicious.
I admire her cooking skills so I learned some techniques to have the same experience. Marinating the meat makes it moist and tender.
Let’s be honest, pork chops can be dry. 😐 But don’t worry. Because my brine recipe is here to turn that cut of meat into a masterpiece! And no matter how you cook it, you’ll never run into those sad pork chops again! 😎
Why brine is good for pork chops
The saltiness and tenderness of the meat are due to a process that scientists can explain better than I can. Brine too Helps the meat retain moisture.
Soaking time in salt water varies depending on the cut and size. The thicker the cut, the longer it will take. I usually salt my pork chops 1-3 hours. However, tenderloin can withstand 12 hours of brining time.
Components of salt water
- chicken stock Add flavor to brine.
- salt I used kosher salt, but if you have table salt, that’s fine too.
- brown sugar It is regular sugar with a small amount of molasses added. It adds flavor and reduces saltiness. You can omit this ingredient, but adding more may cause the meat to burn more easily.
- spices – Black pepper adds a tangy flavor, while garlic, bay leaf, and thyme provide aromatic herbal notes. Try arranging the basic seasonings with your favorite combinations.
- orange A well-balanced citrus acidity brings out the flavor of the pork. The sour orange, lemon and apple cider are also very tasty.
- ice cold water No need to put a large pot in the fridge while you prepare it. Pork is usually cured for 30 minutes to 4 hours. If you are leaving it for more than 1 hour, store it in the refrigerator.
How to salt pork chops
- heat chicken stock.
- mix Add salt, sugar, crushed pepper and garlic to the pot. Then pour in the hot chicken stock and stir until the sugar and salt are dissolved. Then add bay leaves, thyme and orange slices.
- stir Then add 2 cups of ice water. (Photos 1-3)
- Submerged – Add the pork chops and submerge them completely in the brine. (Photo 4)
- brine – Cover pots and containers. Place the pork in the refrigerator for 1-3 hours to brine. Do not cook for more than 24 hours as the meat will become too tender and salty.
- dry – Remove pork chops from brine, rinse (optional) and pat dry before cooking.
recipe notes
- Salted meat tends to cook faster, so a reasonable precaution is to insert a thermometer into the thickest part of the meat.
- The best spot is to soak for 3-4 hours. The meat can be over-salted, so keep that in mind.
- An easy way to adjust the amount of brine is to remember that there are 34 grams of salt per liter of water and stock.
- For food safety, discard brine solution after use.
- You can also dry brine pork chops by generously salting them and letting them sit uncovered in the refrigerator for 3 to 4 hours. Rinse, pat dry, season and cook.
How to make salted pork
You can use salted pork for the following purposes: bake, fry, smoke, roast. Here are some ideal recipes to try this out stuffed pork chops, oven roasted pork chops, air fryer pork chops, grilled porkand pork loin.
Try more flavorful spice recipes
- homemade curry powder
- creole seasoning
- caribbean jerk bbq ribs
- italian seasoning
- jamaican jerk seasoning
by Imma
This blog post was originally published in June 2021 and updated with additional tips and beautiful photos.
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