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brined pork chops

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Babyray
Babyray Posts: 250
edited November -1 in EggHead Forum
Need recipe for brined pork chops. Thanks.[p]Ray Price
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  • Marvin
    Marvin Posts: 515
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    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
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  • Wise One
    Wise One Posts: 2,645
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    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.

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