Season with a bit of salt and pepper and cook. Allow to stand at room temperature for 10-15 minutes, to come to room temperature. Once your pork chops have brined, rinse several times to remove any surface salt and dry well. What to Do After You Brine Your Pork Chops Thinner pork chops should ideally brine about 4 hours. Large cuts of pork (such as a pork loin roast) can brine longer, but smaller cuts are best kept under 12 hours. On the other end of the spectrum, it is not recommended to brine your pork thick chops any more than about 12 hours. A little brining is better than no brining. So know that you can brine for as little as 30 minutes, if that’s all the time you have to work with. That’s the ideal and as we all know, things don’t always go as planned. The ideal time to brine nice 1-inch + thick chops would be about 8 – 10 hours, so perhaps you start the brining process in the morning for that evening’s’ dinner. Cover with plastic or foil wrap and always refrigerate while brining. You may need to put a weight on top to keep them down in the brining liquid. Allow to cool a bit more if necessary.Īdd brine to a container deep enough to hold all the brine and allow you to submerge your pork chops. Check the temperature of the brine and be sure your brine is not too warm when adding your meat. So here’s how it breaks down then …ġ/4 cup kosher salt (or 2 Tbsp fine table salt)ĭissolve the salt and brown sugar with 2 cups of boiling water, then add 2 cups of cold water to the mixture, which will cool it. In order to get the salt and sugar to dissolve, you’ll want to mix them first with boiling water, then cool it down with some cold water. I like to add a bit of sugar to mine, as well (to balance out the saltiness). My basic formula for a brine is 1/4 cup kosher salt with 4 cups water.
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I prefer chicken broth with white wine, myself, but beef broth (especially with red wine) is also nice.Ĭream – Dairy free? This sauce is still lovely without the cream at the end, so if you’re avoiding dairy (or just don’t have cream on hand), just skip it! How to Brine Pork Chops White or red is fine, or even some nice dry Marsala wine works well. Wine – As mentioned above, you can vary the wine depending on what you have on hand. Adjust the amount of pepper in the sauce to your taste. You really just want them not to be whole. You can use a mortar and pestle if you have one or if not, put the peppercorns in a little zipper bag and whack them with a rolling pin. Do be sure to crush the peppercorns though. Starting with whole peppercorns allows for larger bits of pepper.
Peppercorns – you can use black peppercorns, or a mixture of red, green and black if you happen to have that on hand. Pork Chops – nice, thick, centre-cut pork chops are always nice, though you can make this recipe with any pork chops, bone-in or boneless.
I’ve never been much of a briner, but I’ve discovered the benefit that this simple preparation step can have on pork chops, so I try to plan for a little brine whenever pork chops are on the menu. And if you’re ever dug in to a pork chop and found it a bit like shoe leather, you’ll appreciate that! Brining pork chops in a salt/water solution, changes the cellular structure of the meat, resulting in a more tender finished pork chop. When it comes to pork chops though, I quickly learned that the secret to a great pork chop is to brine them. It’s also very tweak-able, by switching up the wine (or omitting it altogether, if you prefer) and adding as much pepper as you’re comfortable with.
This easy pork chop recipe is one of my favourites! The awesome peppercorn sauce is plate-licking good and it’s perfect flavour with pork chops. Why I Love Pork Chops with Peppercorn Sauce Get the Recipe: Pork Chops with Peppercorn Sauce.What to Do After You Brine Your Pork Chops.Why I Love Pork Chops with Peppercorn Sauce.
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