A nice juicy pork chop is such a treat, but getting it done to that juicy stage of perfection can be difficult. Left on the heat even a moment too long results in a dry tasteless piece of meat. Not the dinner you were looking forward to.
Marinating your chops overnight in a light brine can fix that. the basic brine is water, salt and sugar. You can use just that, or start experimenting with the flavours by adding spices. Bay leaves, mustard seeds, black pepper, chili peppers, junior berries, herbs, garlic, onions… or just leave it plain. Whatever strikes your fancy.
This marinade will work for all cuts of pork, and chicken as well.
You can marinate for as little as 4 hours if you are pressed for time, but I prefer a full 24 hours. Remove from the brine, pat dry and grill or pan fry as usual. You will be pleasantly surprised at the difference a little time in brine can make.
This brine is for 2 – 4 chops, but you can easily double it.
Brined Pork Chops
3 cups water
2 Tablespoons cider vinegar
2 Tablespoons (packed) brown sugar
1 Tablespoon kosher salt
Optional add-ins such as those listed below, but limited only by your imagination
1 clove garlic
1 sprig fresh rosemary or thyme
Stir everything together until sugar and salt are dissolved.
Place pork chops in re-sealable plastic bag large enough to comfortably hold all the chops. Toss in any herbs or spices you choose to use.
Carefully pour brine into bag. Squeeze as much air as possible out of the bag and seal closed. Massage a little to be sure the liquid has reached all parts of the pork.
Put the bag in a bowl large enough to hold any leaks that may occur and refrigerate overnight.
Remove chops from the brine, pat dry and grill or pan fry as usual.