Pork Chop Brine
Pork
Ingredients
1x 2x 3x
4 cups water
¼ cup kosher salt
2 tablespoons dark brown sugar
1 teaspoon black peppercorns
1 dried bay leaf
1 sprig fresh rosemary
4 pork chops
Directions
In a medium-sized pot add water, kosher salt, sugar, peppercorns, bay leaf, and rosemary.
Bring to a simmer over high heat. You do not need the water to rapidly boil but you need to make sure the salt and sugar have dissolved in the water.
Remove the pot from the heat and cool completely.
Once the brine is cool add the pork chops to a large ziptop bag and pour in the brine.
Let the pork brine in the refrigerator for up to 2 hours.
Rinse and pat dry before cooking.
Notes
Purchase pork that has not been pre-brined. A lot of pork in grocery stores has a saline solution so using brine on that will make it too salty.
Ensure sugar and salt are completely dissolved in the brine.
Brine must be completely cool before adding the pork.
Don't brine them too long (2-4 hours is enough) or the meat can take on a mushy texture.
To season pork before cooking, use herbs and spices without salt.
Do not store 'used' brine. Once your pork has been brined, discard the remaining brine.
Nutrition
Serving: 1pork chop | Calories: 209 | Carbohydrates: 1g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 784mg | Potassium: 500mg | Sugar: 1g | Calcium: 16mg | Iron: 1mg