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Tried a salt brine on pork chops for the first time
I had a batch of center-cut chops that were drying out on me no matter how I cooked them. After a 4 hour soak in a basic salt and sugar brine, they came out juicy even after a hard sear. Has anyone else had good luck brining specific cuts of pork?
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hannaho5210d ago
Yeah, that brining trick works. I had a similar thing happen with bone-in rib chops. They'd always come out tough no matter what I did. Did a 3 hour bath in salt, brown sugar, and some apple cider vinegar. Then I seared them hot in cast iron and finished in the oven. Night and day difference. They stayed moist all the way through with a nice crust. I don't brine every pork chop now but I always do it for the leaner cuts like loin chops.
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