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Oct 7, 2024 6:30:12 GMT
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Post by Deleted on Jul 16, 2014 22:47:56 GMT
For the third time in the last month, I brined pork chops for the grill. I saw it on a post from a fellow Pea about a month ago. I have never enjoyed pork chops as much in my life.
So whomever started that thread, my most heartfelt thanks goes to you. I have another dish to add to my limited repertoire of food I can cook and actually enjoy! It's just the pits to go through so much effort to make a dish and then not like it.
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Post by elaine on Jul 16, 2014 22:48:55 GMT
You are very welcome! I'm glad that you had as much success as I did.  |
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Post by magentapea on Jul 16, 2014 22:51:59 GMT
Sounds good. I'm not liking pork too much right now, but brining and grilling sounds good. Can you share the recipe, please?
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Post by Miss Lerins Momma on Jul 16, 2014 22:52:48 GMT
Yes, recipe please!!
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Post by elaine on Jul 16, 2014 23:03:01 GMT
I made a brine with 4 cups of water, 4 tablespoons of salt, 4 tablespoons of sugar. I put my 4 pork chops in a zip loc bag with the brine and let them sit in the fridge 4 hours. Take them out and you'll be amazed at how plump they are. Rinse them to get of extra salt. I rubbed mine down with a dry rub and then grilled them. They were so juicy! I normally do not like pork besides bacon and Honey Baked Ham, but these were really good. Here is the link to the original thread!
There are a lot of good recipes in this thread. |
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Deleted
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Post by Deleted on Jul 16, 2014 23:07:59 GMT
I agree with Elaine. I have never been able to cook a pork chop I liked. I cooked them "plain" the first couple of times, but this time I added a "smokehouse maple" shake on rub by McCormick's. Really hit the spot. Next time, I'm going to use some bottle barbeque sauce.
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janeliz
Drama Llama
I'm the Wiz and nobody beats me.
Posts: 5,641 
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Post by janeliz on Jul 16, 2014 23:12:34 GMT
I'm glad you posted this! I do pork chops a good bit, but have never brined them. I was looking at pork chops at the grocery store the other day and trying to remember where I had seen information on brining them. Looking forward to trying it!
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Post by stampinchick on Jul 16, 2014 23:44:02 GMT
I just checked out the original thread. How about you put your recipe(s) on the recipe board here. 
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Post by corinne11 on Jul 17, 2014 0:04:43 GMT
I have never in my life heard of this method of cooking pork chops. We don't have them very often but I will definitely give this a try.
Corinne
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Post by shevy on Jul 17, 2014 3:41:32 GMT
Try adding some apple cider vinegar one time. Just replace 1 cup water with the vinegar. It gives them such great flavor.
I just did this for a whole chicken and added the juice of 3 lemons, 6 sprigs of rosemary and a head of garlic in the brine. Then I grilled it. It was Devine!
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Deleted
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Oct 7, 2024 6:30:12 GMT
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Post by Deleted on Jul 17, 2014 3:52:36 GMT
Pork chops are my DH's most favorite meal on the planet. I'm a bad wife and only make them on 'DH Special Occassions' like his birthday and Father's Day. I read about the brined chops prior to this FD and wanted to try it, but DH wasn't willing to monkey with his traditional pork chop meal. Bummer.
I'll have to step up and make them more often and try the brine method.
L
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Post by worrywart on Jul 17, 2014 4:11:07 GMT
How thick should the pork chops be? Sounds good!
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Post by elaine on Jul 17, 2014 4:22:48 GMT
How thick should the pork chops be? Sounds good! Mine started out at about .75", but after brining were at least 1" . |
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Post by elaine on Jul 17, 2014 20:02:17 GMT
I was at Giant (a local grocery chain) looking for what to make for dinner tonight and they had pork chops on sale. Guess what is brining in my fridge now?  |
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Post by AN on Jul 17, 2014 20:04:41 GMT
This is on my list for this weekend! Thanks.
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back to *pea*ality
Pearl Clutcher
Not my circus, not my monkeys ~refugee pea #59
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Jun 25, 2014 19:51:11 GMT
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Post by back to *pea*ality on Jul 17, 2014 20:09:21 GMT
Wow, sounds great - going to give it a try!
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gloryjoy
Pearl Clutcher
Posts: 3,332
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Post by gloryjoy on Jul 17, 2014 20:11:22 GMT
Okay that's it, I'm brining my pork chops from now on. I have some in the freezer that I need to grill.
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Post by jenjie on Jul 17, 2014 21:17:15 GMT
I bought pork chops today because of this thread!
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Post by cmpeter on Jul 17, 2014 21:26:58 GMT
I started a thread on the Recipe board for Pork Chops - Brined and add my recipe from the old two peas thread. Please add your recipes there too! Pork Chops - Brined |
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Post by pb on Jul 17, 2014 21:39:07 GMT
Try adding some apple cider vinegar one time. Just replace 1 cup water with the vinegar. It gives them such great flavor. I just did this for a whole chicken and added the juice of 3 lemons, 6 sprigs of rosemary and a head of garlic in the brine. Then I grilled it. It was Devine! I have some chops in the fridge marinating away. This time I used some left over apple juice inspired by some brawts I had last weekend that the chef cooked in apple juice and spices. |
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Post by elaine on Jul 17, 2014 22:44:24 GMT
Chops all demolished and dog pouting because there were absolutely no leftovers!
What amazes me most is how tender and juicy they are this way. I'm so used to pork chops being somewhat tough. With my broken wrist I'm a one-handed cutter and had no issue with my dull steak knives.
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lesley
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Location: Scotland, Scotland, Scotland
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Post by lesley on Jul 17, 2014 22:48:53 GMT
Think I'll make this over the weekend. I like the idea of substituting cider vinegar for some of the water, so I might try that.
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Post by NanaKate on Jul 18, 2014 1:36:17 GMT
This sounds so good!
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Post by jenjie on Jul 21, 2014 14:33:38 GMT
Try adding some apple cider vinegar one time. Just replace 1 cup water with the vinegar. It gives them such great flavor. I just did this for a whole chicken and added the juice of 3 lemons, 6 sprigs of rosemary and a head of garlic in the brine. Then I grilled it. It was Devine! Did you leave the garlic cloves whole or crush them? Brining my chops today! |
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Post by shevy on Jul 21, 2014 14:58:28 GMT
I crush them up. It's a lemon, garlicy chicken. If you're not a fan of that much garlic, I'd cut it in half.
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Post by christine58 on Jul 21, 2014 15:00:35 GMT
I made a brine with 4 cups of water, 4 tablespoons of salt, 4 tablespoons of sugar. I put my 4 pork chops in a zip loc bag with the brine and let them sit in the fridge 4 hours. Take them out and you'll be amazed at how plump they are. Rinse them to get of extra salt. I rubbed mine down with a dry rub and then grilled them. They were so juicy! I normally do not like pork besides bacon and Honey Baked Ham, but these were really good. Here is the link to the original thread!
There are a lot of good recipes in this thread. You should post this in the recipe board...sounds yummy |
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Post by AN on Jul 21, 2014 15:04:36 GMT
Made these this weekend, and they were good. I think the best thing about them is that they bring in any extra flavors that you put in there. I used sage so they had a nice flavor to them. Next time I'd use some apple juice or something with even more flavor. When the salt is drawing in liquid, it is also bringing in that flavor.
That said, I don't necessarily think they made them more moist than when I've cooked them normally. The absolute number one key to cooking pork chops is DO NOT OVERCOOK! Pork is so easy to overcook, especially if you're jut going by color. If you're not using an instant read thermometer to cook pork (chicken too), you are totally missing out. Pull them off between 145 - 150 and you will be amazed at how tender they are. I do this with pork chops right out of the package - sprinkle some spices on them, onto the George Foreman, and they are perfect in about 5 - 8 minutes. Really have to watch thin chops though, they go from 120 - 150 really fast.
I didn't grow up eating a lot of pork, DH did but his mom way overcooks it so I didn't think it was very good (tough & dry), but once we started using the thermometer, it is so easy to get it right.
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Post by magentapea on Jul 21, 2014 15:53:57 GMT
I had never brined anything before I made these during the week. THANK YOU!!!! They were great!
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Post by jenjie on Jul 21, 2014 16:10:37 GMT
I crush them up. It's a lemon, garlicy chicken. If you're not a fan of that much garlic, I'd cut it in half. Thanks Shevy!  |
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Post by NanaKate on Jul 21, 2014 16:25:58 GMT
My chops are brining as we speak. Can't wait for dinner tonight!
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