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A question about a recipe: Cider Brined Pork with Calvados, Mustard and Thyme

01da4fea ca10 4586 9ad5 fc162d69f2b6  112309f 684

This sounds delicious and I'd like to make it tonight, but didn't plan ahead to marinate overnight. Is it still worth it if I can only marinate for 8 hours? Is there anything I can do to make the marinade more concentrated?

asked by Ms. T almost 6 years ago
3 answers 1197 views
0dcfb05c 8a90 480f 8cf7 cbc33e9a6b5c  me
added almost 6 years ago

Eight hours should be more than sufficient time to marinate the pork chops.

7de1be53 97f2 4599 9d8c 718bbeec2110  steve dunn02
added almost 6 years ago

Sorry I didn't answer this sooner, I was away and off-line for the weekend. From a seasoning perspective, adding more salt would probably help with a shorter brine time, though I'd hate to overdo it and ruin a perfectly good piece of meat. Of course, the most important aspect of brining is iota ability to bring seasoning and moisture to the very center of the meat, and I'm afraid only time can guarantee that. Did you end up making the dish, or put it off for another time? I hope you enjoy it!

C1925f5b 917a 4e62 8c98 8ff7031b0b36  food54 profile pic
added almost 6 years ago

I made it, and it was delicious! I brined for about 7 hours. It was a very thick cut--about 2", but was still moist, delicious and flavorful. Next time I will try overnight and I'll bet it's even better.

I followed your recipe for the marinade, and more or less for the sauce (minus the cream), but made a few modifications based on what I had around and some inspiration from a recent meal in NYC (added roasted figs and topped with kale chips). I think I'll post about it on my blog when I get a chance to write it up and will be sure to let you know and link it back to your recipe here. Thanks for sharing such a delicious recipe!

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