Brined Rosemary Pork Chops Recipes

HERB-BRINED PORK CHOPS

Steps:

• Put all the brining ingredients in a large saucepan with 1 litre of water and bring to the boil. Remove from the heat and leave to cool completely. Once cooled, put the chops in the brine, cover with cling film and leave in the fridge for 2 hrs. Remove the chops from the brine, rinse under the cold tap and pat dry with kitchen paper.
• Heat oven to 200C/180C fan/gas 6. Heat a large griddle pan over a high heat and fry the pork chops for 3-4 mins each side or until starting to char - you may need to do this in 2 batches. Transfer to a baking tray lined with foil and roast for 10-12 mins until cooked through.

HERB BRINED PORK CHOPS

Steps:

• 1. Add salt, brown sugar, bay leaf, rosemary, peppercorns, and hot water to a large bowl or dish. Stir all ingredients so that everything is dissolved.
• 2. Add the pork and after allowing the mixture to cool add ice.
• 3. Chill for at least 1 hour, or for up to 2 days in the refrigerator. 4. Preheat the oven to 400F. Place a cast iron, stainless steel, or other ovenproof skillet in the oven on the center rack.5. Take the pork out of the refrigerator and remove the meat from the brine solution. Pat the meat dry, season it with additional salt and pepper, and set it on the counter until the oven is ready. Discard the brine. 6. When the oven reaches 400F, carefully remove the hot skillet and place it over medium-high heat on the stovetop, leaving the oven on. Add the olive oil to the pan and lay the pork chops in the center about an inch apart. Sear for about 3 minutes, or until the undersides of the pork chops have a golden crust. **7. Flip the pork chops and immediately place the pan in the oven. Cook for 5-7 minutes, or until the center of the pork chops is just barely pink and registers 140-145F on an instant read thermometer. 8. Place the pork chops on a plate and tent with foil while you plate the rest of your meal.
• 9. While the pork is resting, grill apples for 3-4 minutes on each side, or until fork tender.
• 10. Serve grilled pork with grilled apples and fresh sauerkraut.
• Note: You can keep leftover pork covered in the fridge for sandwiches the next day!
• *If using outdoor grill or Phillips Indoor Smokeless Grill, cook pork chops about 8 minutes on each side or until internal temperature of the pork reaches 140 degrees F with a meat thermometer

GRILLED MAPLE-BRINED PORK CHOPS

Steps:

• 1. Mix all of the brine ingredients together in a nonreactive pot and bring to a boil. Turn off the heat and stir the brine to ensure that the salt, sugar, and maple syrup have dissolved. Let the brine cool, then put it in a large nonreactive container and add the pork chops. Cover and refrigerate for no more than 12 hours.
• 2. Remove the pork from the brine and pat dry (without rinsing).
• 3. Prepare a grill with hot and medium cooking areas. A grill is hot when you can't hold your hand near the grill surface for longer than 2 seconds without pulling it away; it's medium when you can't hold your hand there for longer than 4 seconds.
• 4. Season the chops with pepper (not salt - remember, the brining solution is salty) and brush with the oil. Sear the chops directly over the hottest part of the open grill for about 1 1/2 minutes on each side. Then move the chops to the medium area of the grill, cover the grill, and cook to the desired doneness. Use an instant-read digital thermometer to check the internal temperature of the chops. A reading of 145° to 150°F will give you a pink, moist chop, 160°F is well-done. Serve immediately, accompanied by the chutney, if using.

ROSEMARY BRINED PORK CHOPS WITH CIDER MUSTARD VINAIGRETTE

Steps:

• Mix salt, honey, cider vinegar, rosemary, peppercorns and water in a small saucepan. Bring to a low simmer, and stir to dissolve honey.
• Add ice, and stir to cool. Place pork chops in storage container and cover with brine. Seal container. Refrigerate for 8 hours.
• Preheat oven to 375°F. Preheat cast-iron skillet over high heat.
• Remove chops from brine, pat dry, and season with pepper.
• Add ghee to skillet. Once melted ghee is hot, add pork chops and sear for 2 minutes per side. Add butter, shallots and rosemary, then baste for 1 minute.
• Place skillet with chops in oven for 8-10 minutes, or until meat thermometer inserted into thickest part reads 145°F.
• Whisk all ingredients together excluding olive oil in a medium bowl. Add olive oil slowly, whisking constantly to emulsify.
• Mix all salad ingredients and dress with vinaigrette. Serve with pork chops and extra vinaigrette for dipping sauce. Enjoy!

BRINED ROSEMARY PORK CHOPS

Steps:

• Make the brine: in a bowl, combine the salt and sugar; pour 1 cup hot water into the bowl; whisk to dissolve the salt and sugar.
• Add 2 cups cold water along with the remaining brine ingredients; stir to combine.
• Place the chops in a large zip-top plastic freezer bag; pour in the brine.
• Press the air out of the bag and seal.
• Turn the bag to distribute the brine, place bag in a bowl and refrigerate for 4-6 hours.
• Remove the pork chops from the bag and pat dry with paper towels; discard brine.
• Let chops stand at room temperature for 20-30 minutes before grilling.
• Lightly brush or spray both sides of the chops with oil.
• Grill over direct medium heat until barely pink in the center of the meat, 8-10 minutes, turning once.
• Let rest 3-5 minutes; serve warm.

ROSEMARY BROWN SUGAR PORK CHOPS

Steps:

• Heat oven to 425 degrees.
• Combine the brown sugar, salt, rosemary, garlic powder and pepper in a small bowl. Sprinkle the mixture on both sides of the pork chops, rubbing it in. Let the chops sit at room temperature for 15 minutes or cover and refrigerate up to 24 hours in advance.
• Heat a heavy oven-proof skillet (cast iron is perfect) over medium-high heat until a drop of water sizzles instantly. Add the oil and the pork chops. Sear until nicely browned on one side, 5 minutes or so. Turn the pork chops over and transfer the skillet to the oven.
• Roast until the meat is cooked through and feels firm to the touch (140 - 145 degrees on a meat thermometer), 8 - 10 minutes. Let the pork chops rest 5 minutes before serving.

ROSEMARY PORK CHOPS - BRINED

Steps:

• We started with frozen pork chops. I'm unsure how this affects the timing, but it is an easy way to defrost meat!
• To make the brine, mix one cup of hot water with salt, pepper, and rosemary. Mix well.
• Place pork chops into a gallon size ziplock bag, and add 2 cups of cold water. Pour the brine into the bag. shake and massage the bag to mix well.
• Place the meat bag into the refrigerator to sit for 4-6 hours. Occasionally take the bag out and massage the meat a bit to distribute flavors.
• After the brining time, take the meat out to rinse the bag and meat in cold water. If you are not going to cook immediately, place the pork chops back into the bag and refrigerate for another day or so.
• To cook, heat the olive oil in a large skillet over medium high heat.
• sprinkle the bread crumbs on the pork chops lightly.
• Sear the pork chops in the oil for a minute, then reduce heat to medium until done. We like it best when the breadcrumbs are nicely browned.
• Enjoy!

BRINED ROSEMARY PORK CHOPS

Steps:

• 1. In a medium bowl combine the hot water, salt, and sugar and whisk until the salt and sugar are dissolved. Add in the cold water along with the remaining brine ingredients. 2. Place the chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place the bag in a bowl, and refrigerate for 4 to 6 hours. 3. Remove the chops from the bag and pat dry with paper towels. Discard the brine. Lightly brush both sides of the chops with oil. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling. 4. Prepare the grill for direct cooking over medium heat (350° to 450°F). 5. Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until barely pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.