Brining pork chops

Powak

Can you brine pork chops overnight? I'm going to be working all day and tomorrow and don't have time to brine 2-4 hours before cooking my chops.

bgebrent

You can brine them for several days refrigerated without worry.  Dry or wet?

Mattman3969

Your good if it's the basic h2o, salt and sugar brine.  If there is any citrus I wouldn't go overnight.  

bgebrent

Mattman3969 said:

Your good if it's the basic h2o, salt and sugar brine.  If there is any citrus I wouldn't go overnight.  

I don't use citrus in pork brines.  Matt brings up a good point however.  If you use citrus juice (acid) in your brine beyond 2 hours, your meat texture will be mealy.  Not good.  As far as I know, Matt's the only one who likes citrus with his pork on the crooked plate.

Powak

Sounds good! What's a good amount of brown sugar, water and salt? I've never done this but i am excited to finally be able to cook tender pork other than butts and ribs.

DMW

This one is good:
http://www.foodrepublic.com/recipes/sage-garlic-brined-pork-chops-recipe/

bgebrent

Another 

http://allrecipes.com/recipe/221163/molasses-brined-pork-chops/

jtcBoynton

bgebrent said:

Mattman3969 said:

Your good if it's the basic h2o, salt and sugar brine.  If there is any citrus I wouldn't go overnight.  

I don't use citrus in pork brines.  Matt brings up a good point however.  If you use citrus juice (acid) in your brine beyond 2 hours, your meat texture will be mealy.  Not good.  As far as I know, Matt's the only one who likes citrus with his pork on the crooked plate.

Around here, citrus with pork is very common.  Check out:
https://icuban.com/food/chuletas_de_puerco.html

But do agree about not using an acidic brine overnight.