Should i brine pork chops

A brine is a solution of water and salt and often several spices that a piece of meat soaks in for a certain period of time. This helps to counteract the moisture lost in the cooking process, and it also helps the flavor of the spices penetrate the meat. To put it simply, a brine is the answer to everyone's pork chop problems.

Bring 2 cups of water to a boil in a small saucepan. Stir until salt and sugar are completely dissolved. Remove from heat and add 2 cups of very cold water.

Allow the brine to sit until it comes back to room temperature. Hi Marissa! Great question! I would not suggest this. The meat is still holding onto and retaining a lot of that salty water. Letting it sit in it for too long will make it taste super salty. It is never advisable to re-freeze meat. I have refrozen a bined chicken and whin it was thawed and cooked, it was perfect. While I have done this too, the official stance of the CDC is that no meats that are previously frozen should ever be refrozen.

So for our purposes, to not get sued, we have to abide by them. One email per day, delivered straight to your mailbox.

Facebook Twitter Pinterest Yummly Mix. This step-by-step guide will show you how to brine pork chops, tips for a juicy pork and the best pork brine recipe! Prep Time 1 hr. Brining Time 1 d. Total Time 1 d 1 hr. Course: Main Course, Main Dish. Cuisine: American. Keyword: how to brine pork chops, pan fried pork chops. Servings: 6. Calories: kcal. Cook Mode Prevent your screen from going dark. Instructions To Brine Pork Chops: In a large stock pot or Dutch oven, combine water, Kosher salt, sugar, bay leaves, smashed garlic cloves, black peppercorns, rosemary, thyme and slices lemons.

Bring to a low simmer, stirring until salt and sugar have dissolved. Remove from heat and allow to cool fully. Add the pork chops to the cooled brine. If there is room, you can add to the stock pot, just make sure it is fully submerged in liquid. If you need to add additional cups of water to make this happen, go for it!

You can also use a brining bag. Cover, if you using a pot, and refrigerate for hours. Do not over brine, as meat can start to turn rubbery if brined for too long. Remove pork chops from the brine and rinse with cold water. Continue with your favorite pork chop recipe. Discard brine. Set aside. Season pork chops with Kosher salt and ground black pepper. Heat olive oil over medium heat in a large frying pan. Cook pork chops on both sides until golden brown, approximately 5 minutes on each side, or until internal temperature reaches degrees.

Remove from frying pan and allow to rest for 5 minutes before serving. Top each with 1 tablespoon of herb butter when plated, allowing butter to melt over pork chops. Approximately 1 tablespoons per pork chops. Notes Do NOT use table salt. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Let's Connect! You Might Also Like Authentic Carbonara Pastas.

How to Properly Freeze Food Living. Click to Subscribe. Leave a Reply Cancel reply Your email address will not be published. All Comments Reviews Questions. Deena wrote:. However, the results were nothing like what I remembered — instead, the chops were juicy, super flavorful, and tender as could be. What had I been missing all this time?! So, how did we take a cut of meat that I once assumed to be boring and unpleasant and transform it into one that's mouth-wateringly delicious?

A simple brine was all it took. For about 2 large pork chops you can use bone-in or boneless , this is how it's done. If you want to get fancy with your brine, you can throw it over some heat and steep in flavors from peppercorns, bay leaves, cinnamon sticks, herbs, or garlic cloves. Next, you'll add the pork chops and brine if you heated it, allow the brine to cool first into a shallow dish and let it sit for at least 30 minutes, or up to 8 hours.

Note: We only marinaded the chops for 30 minutes in culinary school and the results were far from disappointing. Once the pork chop is finished brining, you'll remove it from the solution and pat it dry.