Alton Browns 2 Hour Mustard Brine For Pork Chops Or Roast Recipes

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ALTON BROWN'S 2-HOUR MUSTARD BRINE FOR PORK CHOPS OR ROAST



Alton Brown's 2-Hour Mustard Brine for Pork Chops or Roast image

This is a recipe from Alton Brown on the food network, the regular recipe stated 1 cup salt but I cut it down to 3/4 cup you could even reduce the salt down to 1/2 cup but go ahead and use the 1 cup if you wish, remember kosher salt ONLY or you will not be able to eat the chops, and only brine the pork for 2 hours, NO MORE than that! You can use less than 5 large thick-cut pork chops or you might be able to fit more pork chops than five, just make certain that the meat is completely covered with the brine though.

Provided by Kittencalrecipezazz

Categories     Pork

Time 2h

Yield 5 pork chops

Number Of Ingredients 7

5 thick loin-end pork chops (can use less, or use what ever cut pork you wish)
3/4 cup kosher salt (DO NOT use regular white table salt!)
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder (do not use prepared mustard!)
2 cups cider vinegar (heated until hot)
1 lb ice cube

Steps:

  • In a large plastic container with a lid, put the salt, Brown Sugar, peppercorns and mustard powder; add in the HOT vinegar and swirl to dissolve the sugar and salt completely.
  • Let the mixture stand for 20 minutes at room temperature to develop flavor.
  • Add in the ice cubes and shake to melt most of the ice.
  • Add in the pork chops, making certain that the meat is completely covered with the brine.
  • Cover with lid and refrigerate for 2 hours (NO MORE than 2 hours!).
  • Rinse the pork well under cold water before cooking.
  • Cook as desired.

Nutrition Facts : Calories 536.3, Fat 18.5, SaturatedFat 6, Cholesterol 137.3, Sodium 17105.9, Carbohydrate 45.5, Fiber 0.6, Sugar 43.2, Protein 41.8

ALTON BROWN'S MOLASSES-AND-COFFEE PORK CHOPS



Alton Brown's Molasses-and-Coffee Pork Chops image

Provided by Alton Brown

Categories     main-dish

Time 2h28m

Number Of Ingredients 9

1 cup strong brewed coffee, cooled
6 ounces molasses, by weight (about 1/2 cup)
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1/2 teaspoon ground ginger
6 to 8 sprigs fresh thyme
4 6-to-8-ounce bone-in pork chops (1 inch thick)

Steps:

  • Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
  • Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.
  • Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.

ALTON BROWN'S CUBAN SANDWICH



Alton Brown's Cuban Sandwich image

Make and share this Alton Brown's Cuban Sandwich recipe from Food.com.

Provided by Xexe383

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 hoagie rolls
2 tablespoons yellow mustard
1/4 lb baked ham, thinly sliced
1/4 lb roast pork, thinly sliced
1/4 lb provolone cheese, thinly sliced
10 thin dill pickle slices, approximately 2 whole pickles (or you can use the sandwich stackers)
1 tablespoon unsalted butter, room temperature

Steps:

  • Slice the bread horizontally in half, leaving 1 edge intact.
  • Lay the bread open and spread each side with the mustard.
  • Divide the ingredients evenly among the slices of roll.
  • Start with the ham followed by the pork, cheese, and dill pickles.
  • Bring the tops and bottoms together.
  • Heat your panini maker or sandwich press.
  • Butter each side of the press.
  • Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes.
  • If you don't have a sandwich press, you can heat 6 fireplace bricks wrapped in foil, in a 500°F oven for 1 hour and then press the sandwich between them for 10 minutes.
  • Serve warm.

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