I need a good brine for thick cut pork chops

Beverly Collet
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4 Comments

Dave O. October 19, 2014
http://www.adamperrylang.com/recipes/cider-brined-pork-chops-with-apple-jelly-glaze. Check it out. He also has a simple brine recipe that is easy and works well. Basically boil water, salt, crushed garlic cloves, and halved lemons. Add pepper or heat as needed.
 
nutcakes October 19, 2014
I have used the very simple vanilla brine from Nancy Oakes, for 4 to 6 lbs chops or loin.

9 cups boiling water
1/2 cup sugar
1/4-1/2 cup salt
2 Tbs cracked pepper
2 1/2 tsp vanilla extract

Stir brine ingredients until salt and sugar are dissolved. Let cool and then refrigerate until cold.
2. Add pork chops of choice and weight down until completely submerged in brine.
3. Refrigerate 3 days for pork loin, 1-2 days for chops and 12 hrs for tenderloin. Stir the brine each day and turn pork occasionally.

Here is the one listed on food (not tried)
https://food52.com/recipes/1841-cider-brined-pork-with-calvados-mustard-and-thyme
 
Dona October 19, 2014
The link Nutcakes provided is the one I use. The sauce is exceptional!
 
Dona October 19, 2014
I like the recipe on this site, cider brined pork chops. I can't seem to make a link.
 
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