Description
Love pork chops but wish they never turned out dry? Your wish has been granted! Enjoy super juicy chops every time with this easy brining process.
Ingredients
Scale
- 4 Pork chops, 1 – 2 inches thick
- Acid (juice from one lemon or lime)
- Salt
- Favorite seasonings or sauce
Instructions
- In a large bowl or other container, mix enough salt water, using a 1 tbsp-to-1 cup ratio (eg, 1/4 cup salt to 4 cups water) to immerse your pork chops. Add your acid to the salt water. This is your brine.
- Let the pork chops soak, fully submerged, in the brine for at least 30 minutes but up to 8 hours (the longer, the saltier). I have let them go for 12 hours – mistake – the chops were too salty.
- Before cooking or grilling, remove the chops from the brine and pat dry with paper towels.
- Season to your preference, omitting salt – they will be sufficiently salted from the brine.
- Grill or cook to your preference, at least to an internal temperature of 145’F.
Notes
- Due to the few number of ingredients, this recipe fits into any diet (except those that don’t allow pork).
- My preferred way to make these chops is to, season with a little bit of pork rub (with no added salt) and grill.
- The brining process can be incorporated into your favorite chop recipe that includes other ingredients, such as a sauce – just reduce the amount of salt you normally use by at least half.
- If you don’t have an acid, just leave it out – the product will still be great. The juice adds a bit of flavor and further tenderizes the pork.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Food, Recipes
Nutrition
- Serving Size: 1 chop