Brine-Cured Pork Chops
- Total Time
- 30 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- ½cup dark brown sugar, packed
- ¼cup kosher salt
- 10black peppercorns
- 5juniper berries
- 5bay leaves
- ⅛cup fennel seeds
- 1cup mixed fresh herbs (rosemary, thyme, sage, oregano)
- Peel of 1 orange
- 1quart boiling water
- 3quarts cold water
- 12center-cut pork chops
- 2tablespoons virgin olive oil
Preparation
- Step 1
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.
- Step 2
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.)
- Step 3
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.
Private Notes
Comments
If I reduce this, I get 2 cups of water, 2 tablespoons of sugar and one tablespoon of salt. Do I have that right? That is plenty for two pork chops.
The pork chops were delicious using this method! Next time I'll poke holes in the meat first for a bit more marinade flavor. I used 4 thick chops and adjusted the recipe as follows: 2 tbsp. dark brown sugar; 1 tbsp. kosher salt; 3 peppercorns; 1/2 tsp. allspice (had no juniper berries); 2 bay leaves; 1/4 cup fresh herb blend; zest of 1/4 orange; 1 cup boiling water; 1 qt. cold water. Grilled 'til 140° internal temp. Thanks, Molly!
This recipe has been a hit multiple times. Enough for family dinner, and the grandkids rave about these. (Flavorings not visible, very kid friendly) I've done them on the stove top in two pans, and I also sauté a mess of apple slices until they are caramelized and great with the chops.
The pork chops were delicious using this method! Next time I'll poke holes in the meat first for a bit more marinade flavor. I used 4 thick chops and adjusted the recipe as follows: 2 tbsp. dark brown sugar; 1 tbsp. kosher salt; 3 peppercorns; 1/2 tsp. allspice (had no juniper berries); 2 bay leaves; 1/4 cup fresh herb blend; zest of 1/4 orange; 1 cup boiling water; 1 qt. cold water. Grilled 'til 140° internal temp. Thanks, Molly!
If I reduce this, I get 2 cups of water, 2 tablespoons of sugar and one tablespoon of salt. Do I have that right? That is plenty for two pork chops.