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Quick Brine For Pork Chops Before Grilling

Does everyone have those foods or dishes that, as a child, you were convinced you hated, but discovered in your adulthood that you really like them? For me, a grilled pork chop tops that list. I vividly remember the heartbreak of childhood realizing my dad had fired up the grill for a pork chop dinner. Nooooo. To me they were dry, tasteless and hard to chew. Sorry, dad… but no, thanks.

Listen, I’m not here to throw my dad’s cooking under the bus (after all, he taught me so many things), but it wasn’t until culinary school that I truly understood the beauty of a simple grilled pork chop. When I learned that that day at school we were preparing pork chops, I was immediately terrified, because I knew it was a cut of meat that I wasn’t thrilled with. However, the results weren’t like I remembered, instead the ribs were juicy, super flavorful, and as tender as they could be. What had I been missing all this time?!


How to pickle pork chops

So how do we take a cut of meat I once thought was boring and unpalatable and turn it into a mouth-watering delicious one? A simple brine was enough. For about two large pork chops (you can use bone-in or boneless), here’s how it’s done. You will mix about 2 cups of water with ¼ cup of kosher salt and ¼ cup of granulated sugar until everything is dissolved. If you want to get inventive with your pickle, you can throw it on the stove and dip it in flavorings like peppercorns, bay leaves, cinnamon sticks, herbs, or garlic cloves.

Next, you’ll add the pork chops and brine (if you heated it, let the brine cool first) in a shallow dish and let it sit for at least 30 minutes or up to 8 hours. (Note: We only marinated the ribs for 30 minutes in the cooking school, and the results were far from disappointing). If the chop is not fully submerged in the brine, turn it halfway through the marinade/brine.

Once the pork chop has finished brining, you’ll remove it from the solution and pat it dry. From here, you can get as creative as you like with spices and other condiments. Make a paste of your favorite ground spices (cumin, paprika, and chili powder would work great) and a little oil, then rub it over the chops. Throw your seasoned ribs onto a hot grill, skillet, or cast iron skillet until lightly browned and reaching an internal temperature of 145 degrees F. For 2-inch thick ribs, this is about 4 to 6 minutes per side. . Let the pork chops rest for half their cooking time before slicing or cutting them directly.

Here, a juicy, never dry, dinner. Now I call my father and tell him that I love him. And he will also tell him about this brine.


Does everyone have those foods or dishes that, as a child, you were convinced you hated, but discovered in your adulthood that you really like them? For me, a grilled pork chop tops that list. I vividly remember the heartbreak of childhood realizing my dad had fired up the grill for a pork chop dinner. Nooooo. To me they were dry, tasteless and hard to chew. Sorry, dad… but no, thanks.

Listen, I’m not here to throw my dad’s cooking under the bus (after all, he taught me so many things), but it wasn’t until culinary school that I truly understood the beauty of a simple grilled pork chop. When I learned that that day at school we were preparing pork chops, I was immediately terrified, because I knew it was a cut of meat that I wasn’t thrilled with. However, the results weren’t like I remembered, instead the ribs were juicy, super flavorful, and as tender as they could be. What had I been missing all this time?!


How to pickle pork chops

So how do we take a cut of meat I once thought was boring and unpalatable and turn it into a mouth-watering delicious one? A simple brine was enough. For about two large pork chops (you can use bone-in or boneless), here’s how it’s done. You will mix about 2 cups of water with ¼ cup of kosher salt and ¼ cup of granulated sugar until everything is dissolved. If you want to get inventive with your pickle, you can throw it on the stove and dip it in flavorings like peppercorns, bay leaves, cinnamon sticks, herbs, or garlic cloves.

Next, you’ll add the pork chops and brine (if you heated it, let the brine cool first) in a shallow dish and let it sit for at least 30 minutes or up to 8 hours. (Note: We only marinated the ribs for 30 minutes in the cooking school, and the results were far from disappointing). If the chop is not fully submerged in the brine, turn it halfway through the marinade/brine.

Once the pork chop has finished brining, you’ll remove it from the solution and pat it dry. From here, you can get as creative as you like with spices and other condiments. Make a paste of your favorite ground spices (cumin, paprika, and chili powder would work great) and a little oil, then rub it over the chops. Throw your seasoned ribs onto a hot grill, skillet, or cast iron skillet until lightly browned and reaching an internal temperature of 145 degrees F. For 2-inch thick ribs, this is about 4 to 6 minutes per side. . Let the pork chops rest for half their cooking time before slicing or cutting them directly.

Here, a juicy, never dry, dinner. Now I call my father and tell him that I love him. And he will also tell him about this brine.


Video about Quick Brine For Pork Chops Before Grilling

How to Brine Pork Chops in 3 minutes – simple food – James Rash

Hey folks! We made this quick little video on how to brine pork chops in 3 minutes. This will transition into our live video on Wed at 7! We will be making pork chops. Let us know what you think! Comment like subscribe!

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