Brine Cured Pork Chops Recipes

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BRINE-CURED PORK



Brine-Cured Pork image

Adapted from Chez Panisse Café Cookbook, by Alice Waters and found at thesplendidtable.com. This is fantastic and really makes meat juicy and subtly-spiced/flavoured. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. A pork loin or shoulder will need to sit in brine, completely submerged, for about 5 days; large chops will be ready in 2 or 3. Cooking time is not realistically reflected in this recipe as it depends on what you are cooking (whole loin or chops). Cooking times are indicated in instructions, though.

Provided by evelynathens

Categories     Pork

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup salt
3/4 cup sugar
2 bay leaves
3 -5 peppercorns
1 clove
6 allspice berries
2 small dried chilies
3 garlic cloves, peeled
1 tablespoon dried thyme
3 lbs boneless pork loin (or shoulder)
chopped parsley (optional)
garlic (optional)

Steps:

  • Put 2 1/2 gallons cold water in a large, nonreactive container that will hold the meat and brine. Stir in the salt and sugar. Slightly crush and add the bay leaves, peppercorns, clove, allspice, and chili peppers. Add the garlic and thyme. Add the pork and put a plate on top to keep the meat submerged. Refrigerate for 5 days or more.
  • Remove the pork from the brine and pat dry. Roast pork loin for about 1 hour, grill over a medium fire, or slice into very thin chops and brown them in a cast-iron pan. They will cook very quickly, about 1 minute per side. Finish with a good fistful of chopped parsley and garlic if you wish. A brined shoulder is good boiled or braised, and is delicious to add to cooked beans.

Nutrition Facts : Calories 550.6, Fat 28.6, SaturatedFat 9.9, Cholesterol 142.9, Sodium 18976.4, Carbohydrate 26.1, Fiber 0.3, Sugar 25.1, Protein 45

BRINE-CURED PORK CHOPS



Brine-Cured Pork Chops image

Provided by Julia Reed

Categories     dinner, weekday, main course

Time 40m

Yield 6 servings

Number Of Ingredients 13

3/4 cup kosher salt
2/3 cup sugar
20 juniper berries
20 allspice berries
1 teaspoon whole black peppercorns
4 bay leaves
3 sprigs fresh thyme
3 sprigs fresh marjor
6 1 1/2-inch-thick center-cut rib or loin pork chops, bone in
Olive oil
Freshly ground black pepper
12 to 15 sprigs fresh rosemary (optional)
Salt to taste

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.

Nutrition Facts : @context http, Calories 502, UnsaturatedFat 13 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 7 grams, Sodium 584 milligrams, Sugar 22 grams, TransFat 0 grams

BRINE-CURED PORK CHOPS



Brine-Cured Pork Chops image

Provided by Molly O'Neill

Categories     dinner, main course

Time 30m

Yield 6 servings

Number Of Ingredients 12

1/2 cup dark brown sugar, packed
1/4 cup kosher salt
10 black peppercorns
5 juniper berries
5 bay leaves
1/8 cup fennel seeds
1 cup mixed fresh herbs (rosemary, thyme, sage, oregano)
Peel of 1 orange
1 quart boiling water
3 quarts cold water
12 center-cut pork chops
2 tablespoons virgin olive oil

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.

SAVORY BRINED PORK CHOPS



Savory Brined Pork Chops image

If you prefer savory pork chops instead of sweet ones, give this recipe a try. It has a good garlic flavor with just a hint of kick from the chile powder. The marinade is designed to brine and marinate the meat at the same time, producing a more tender result. Don't let the cooking time scare you: these are very easy to make, and require very little attention on your part.

Provided by June Brown

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 2h25m

Yield 4

Number Of Ingredients 15

1 tablespoon whole black peppercorns
¾ cup kosher salt
2 tablespoons brown sugar
1 tablespoon minced garlic
1 teaspoon ground mustard
1 cup boiling water
1 cup balsamic vinegar
½ cup olive oil
1 tablespoon lemon juice
2 cubes ice cubes
2 (8 ounce) boneless pork chops
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon ground black pepper
¼ teaspoon ground red chile pepper

Steps:

  • Crack about 1/2 of the peppercorns. Add peppercorns, salt, sugar, garlic, and mustard to boiling water. Mix thoroughly until all dry ingredients are dissolved. Slowly add vinegar, olive oil, and lemon juice until blended. Pour mixture into a shallow glass or ceramic dish.
  • Add ice if the brine is hotter thank lukewarm. Add pork chops, cover, and marinate at room temperature for 2 hours, turning occasionally.
  • Heat olive oil, garlic, pepper, and chile powder in a frying pan over medium-high heat. Remove pork chops from the brine and add to the pan. Cook for 2 minutes per side. Flip chops, reduce heat to a simmer, and cover. Cook, checking for doneness every 5 minutes, until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 10 to 15 minutes more.

Nutrition Facts : Calories 506.1 calories, Carbohydrate 18.9 g, Cholesterol 38.6 mg, Fat 41.6 g, Fiber 0.6 g, Protein 15.3 g, SaturatedFat 7.3 g, Sodium 17128.3 mg, Sugar 15.6 g

BRINED PORK CHOPS



Brined Pork Chops image

Delicious fried pork chops perfect for an autumn supper with mashed potatoes and fall vegetables. Recipe adapted from Cooking Light (November, 2003) Prep time includes brining time.

Provided by ellie_

Categories     Pork

Time 9h30m

Yield 4 serving(s)

Number Of Ingredients 15

3 1/2 cups water
1/4 cup kosher salt
3 tablespoons brown sugar
1/2 teaspoon vanilla
1 cup ice cube
4 pork chops (bone-in 1 inch thick)
1 tablespoon chopped fresh sage (or 1 teaspoon dried)
2 teaspoons pepper
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/2 teaspoon garlic salt
2 tablespoons flour
2 teaspoons olive oil

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.

BRINED PORK CHOPS



Brined Pork Chops image

Categories     Pork     Marinate     Roast     Dinner     Meat     Pork Chop     Brine     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

2 qt water
1/4 cup kosher salt
1/4 cup mustard seeds
1/4 cup sugar
2 tablespoons pickling spices
6 garlic cloves, smashed with side of a large knife
6 (1 1/2-inch-thick) rib pork chops
4 to 6 tablespoons olive oil
1/2 cup dry Riesling
1/2 cup chicken broth

Steps:

  • Brine pork chops:
  • Bring water to a boil with kosher salt, mustard seeds, sugar, pickling spices, and garlic and simmer 15 minutes. Cool brine completely, then add chops and chill, covered, 1 to 2 days.
  • Roast chops:
  • Preheat oven to 425°F.
  • Remove chops from brine and pat dry. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in batches, without crowding, turning once, 3 to 4 minutes on each side. (Add oil 1 to 2 tablespoons at a time as needed between batches.)
  • Transfer chops to a roasting pan and roast in middle of oven until an instant-read thermometer inserted horizontally 2 inches into center of meat (do not touch bone) registers 155°F, 15 to 20 minutes. Transfer chops to a platter and let stand, loosely covered, 5 minutes before serving (do not clean pan).
  • Straddle pan across 2 burners and add any meat juices from platter along with wine and broth and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, about 4 minutes. Season pan juices with salt and pepper and serve with chops.

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