Best 4 How To Dry Brine Pork Chops Recipes

HOW TO "DRY-BRINE" PORK CHOPS

Steps:

• Mix kosher salt, black pepper, and cayenne pepper together in a small bowl to make the dry brine. Generously apply mixture to both sides of pork chops. Transfer chops to a rack on a paper towel-lined baking sheet. Refrigerate uncovered 18 to 24 hours.
• Preheat grill to medium or medium-high heat. Brush pork chops on each side with a few drops of vegetable oil.
• Grill chops until internal temperature reaches 135 degrees F (60 degrees C), turning to evenly brown on each side. Transfer to platter and allow to rest 5 minutes.

BRINED PORK CHOPS

Steps:

• In a large bowl combine water and salt, stirring until salt dissolves.
• Add next 3 ingredients (sugar- vanilla), stir until sugar dissolves.
• Stir in ice and add pork chops.
• Cover and refrigerate for at least 8 hours.
• Drain and remove pork chops from brine.
• Discard brine.
• Combine next 7 ingredients (sage-garlic), rub both sides of pork chops with spice mixture.
• Refrigerate at least 30 minutes.
• Place flour in large plastic bag and add chops, shake well to coat chops.
• Place chops on plate before frying.
• Heat oil in large skillet over medium high heat.
• Add chops, cook 5-10 minutes per side, depending on degree of doneness desired and thickness of chops.

BRINE-CURED PORK CHOPS

Steps:

• To make the brine, dissolve the salt and sugar in 1 gallon of warm water in a large bowl. In a mortar, slightly crush juniper and allspice berries and the peppercorns along with the bay leaves and herbs; add to the brine. When the brine is cool, add pork chops and completely submerge, putting weights on top of a plate if necessary. Refrigerate for at least 2 days and up to 3 days.
• To prepare the chops, remove from the brine about 2 hours before cooking and dry with paper towels. Rub them with a bit of olive oil and pepper. (You may also perfume the meat at this point with a few sprigs of fresh rosemary, placed on top of and beneath the chops). Allow the chops to come to room temperature.
• Grill the chops (partly covered if possible to control flaming) over medium-hot coals about 5 to 7 minutes a side, or fry 3 at a time in 2 preheated heavy-bottomed skillets over medium-high heat. Place them on a warm platter and cover loosely with foil. Allow them to rest about 10 minutes. Sprinkle with salt if needed.

BRINE-CURED PORK CHOPS

Steps:

• Combine all the ingredients except the water, pork chops and olive oil in a large glass, ceramic or plastic container. Add the boiling water and stir to completely dissolve the sugar and salt. Stir in the cold water to cool the brine.
• Lay the chops out in 1 layer in a large nonreactive pan and completely cover them with the brine. If a chop floats to the surface, weigh it down with a plate. Cover and refrigerate for 12 to 24 hours, depending on how much flavor you want the meat to acquire. (If the chops must be stacked, change their positions in the brine often.)
• Heat a grill or broiler. Drain the pork chops, discarding the brine, and pat dry with paper towels. Brush the chops with the oil and grill or broil for 5 to 6 minutes per side. Put the chops on a rack in a pan to catch the drippings and loosely cover with foil. Set aside in a warm place for 6 to 8 minutes and serve.