Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

brined pork chops

BabyrayBabyray Posts: 250
edited 2:17PM in EggHead Forum
Need recipe for brined pork chops. Thanks.[p]Ray Price

Comments

  • MarvinMarvin Posts: 515
    Babyray,
    Use a standard brine (3/4-1 cup kosher salt; 3/4-1 cup sugar per gallon of water; plus a few spices like cloves, allspice - whole seeds - scallions, and whatever). Keep it all at refrig temps; submerse pork chops for 2-6 hours depending on salt tolerance; take out; rinse off; pat dry; add whatever rub, paste or flavors normally used - but without salt; grill on hot egg for 3-4 minutes per side, depending on thickness, and then let them 'dwell' for another 3-4 minutes.
    Enjoy,
    Marvin

  • Wise OneWise One Posts: 2,645
    Babyray, NatureBoy submitted this recipe a few weeks back. Haven't tried it but it looks good (and I trust NatureBoy:
    Brined Chops
    Submitted by NatureBoy
    Here is a recipe for you to try with pork chops. You know the kind of pork chops with very little fat that often comes out like cardboard if even slightly overcooked. A brine works great for these, and I have been using a brine posted on another forum from Spice Cooks. I wanted to try something new with the brine, and the results were fab. Next time you have those super lean loin chops, give it a try. I think an overnight brine with the same mix would be good on a whole loin.
    Ingredients:
    1 cup water
    1 cup apple juice
    1/4 cup salt
    1/4 cup soy sauce
    1 chopped stalk lemongrass
    6 cloves of chopped fresh garlic
    1/4 cup brown sugar
    1/4 cup pure maple syrup
    2 tbs pepper [p]Directions:
    Boil the mixture to infuse the flavors, and chill with ice-in-a-ziplock.
    Brine the chops in a ziplock for 4 hours
    Rinse, pat dry, and coat with pepper/corriander/sage/onion powder (don't use any salt), and a layer of yellow mustard.
    Grilled the chops like steaks, maybe 600 for 4 minutes a side, then dwelled to an internal temp of 145-150. They were juicy and the flavor was awesome all the way through.

Sign In or Register to comment.
Click here for Forum Use Guidelines.