Brined Pork Chops Recipe
Brined Pork Chops
Sorry the picture’s so weird, had to take it with my iphone. Anyway, these are the best darn pork chops I have ever had! I am usually not a fan of them, but when I saw Anne Burrell brine them recently on her show, I got really excited because I knew these would be more moist than I was used to and that I would probably like them better than usual. Brining is the ticket my friends!! I originally brined the chops according to Anne Burell’s recipe from her new cook book Cook Like A Rockstar. Anne then grilled them, but by the time I got to grilling, the day was awful–windy and rainy, so I baked them instead. It does take a little planning, but in the end these were the moistest pork chops I have ever made, and the family declared this the best meal they have ever eaten, and that’s saying something…
Brined Pork Chops
Ingredients:
- 4 tablespoons salt
- 3 tablespoons sugar
- 2 tablespoons coriander seeds
- 1 teaspoon crushed red pepper
- 2 tablespoons black peppercorns
- 3 bay leaves
- 1 onion- diced
- 2 carrots- diced
- 2 celery ribs-diced
- 4 cloves garlic-smashed
- 4 bone-in pork loin chops-the thicker the better
Directions:
In a large bowl, combine 2 quarts water with the salt, sugar, coriander seeds, red pepper, black peppercorns, bay leaves, onion, carrots, celery and garlic. Submerge the pork chops in the brine, cover, and refrigerated for 2 days (or at least overnight). Remove the chops form the brine and bake or grill them.
TO BAKE: Preheat the oven to 350 degrees. Generously salt and pepper the chops. In a large skillet over medium-high heat, brown the chops in olive oil until well browned. Transfer to a baking sheet and cook for about 1 hour, turning once, after 30 minutes. Let stand about 10 minutes before cutting into the pork.