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Post by NanaKate on Jul 22, 2014 1:14:52 GMT
Sooo good! I may never do pork chops any other way
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Post by papercrafteradvocate on Jul 22, 2014 3:46:39 GMT
This is our special brine for pork (it does not work well with beef or chicken)
4-6 pork loin chops 1/2 cup of dark molasses 2 TBS minced or paste garlic 1 TBS fresh coarse black pepper 2 TBS kosher or sea salt 1 12oz bottle of good beer (we use a dark or German beer)
Put all in a gallon zip bag and shake up to combine put in fridge (I put mine in days to a week before I want to use)
Grill until medium (center still gives a bit)
So tasty and full over flavor
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Post by shevy on Jul 22, 2014 12:59:18 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. I think that brining them makes them more forgiving if you do overcook them. But I agree that if you cook them to barely pink in the center, they are just as good. A lot of people have it ingrained that pork cannot be pink and have an aversion to the pink. My Mom is one of them. Dry pork all the time, shoe leather! But brining seems to really make it more forgiving when she does over cook them.
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Post by jenjie on Jul 22, 2014 13:20:59 GMT
I never told you! Here's what went down at my house... DD and ds9 both said "I hate pork chops, do I have to eat them?". After eating, DD: these are not the worst pork chops ever. I still don't like pork chops but these are the best you've ever made. DS9: never heard a word from him but he emptied his plate pretty quickly.
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Post by elaine on Jul 22, 2014 16:29:05 GMT
I never told you! Here's what went down at my house... DD and ds9 both said "I hate pork chops, do I have to eat them?". After eating, DD: these are not the worst pork chops ever. I still don't like pork chops but these are the best you've ever made. DS9: never heard a word from him but he emptied his plate pretty quickly. I'd call that a roaring success in my world!
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Post by jenjie on Jul 22, 2014 17:23:15 GMT
I never told you! Here's what went down at my house... DD and ds9 both said "I hate pork chops, do I have to eat them?". After eating, DD: these are not the worst pork chops ever. I still don't like pork chops but these are the best you've ever made. DS9: never heard a word from him but he emptied his plate pretty quickly. I'd call that a roaring success in my world! Right?!
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Post by mamanay on Jul 29, 2014 16:07:47 GMT
I blame you all for making me try this. It's what for dinner tonight.
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freebird
Drama Llama
'cause I'm free as a bird now
Posts: 6,927
Jun 25, 2014 20:06:48 GMT
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Post by freebird on Jul 29, 2014 16:40:35 GMT
I rarely grill. Is this for grilld pork chop only? I usually pan fry, would this work for that? I bought a big package on sale so willing to try something new. Not willing, to leave them a big "pink" in the middle. So gross.
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Post by cme37 on Jul 29, 2014 16:48:22 GMT
I'm going to give this a try. Thanks!
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MDscrapaholic
Drama Llama
Posts: 6,592
Location: Down by the bay....
Jun 25, 2014 20:49:07 GMT
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Post by MDscrapaholic on Jul 29, 2014 16:56:13 GMT
Do you know if after you brine the pork chops you can cook them in a crock pot? I get home from work late and don't have an hour to do them in the oven.
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Post by AN on Jul 29, 2014 16:56:41 GMT
I rarely grill. Is this for grilld pork chop only? I usually pan fry, would this work for that? I bought a big package on sale so willing to try something new. Not willing, to leave them a big "pink" in the middle. So gross. I'm sure it would work fine.
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Post by AN on Jul 29, 2014 16:58:13 GMT
Do you know if after you brine the pork chops you can cook them in a crock pot? I get home from work late and don't have an hour to do them in the oven. I don't know about pork chops in a crock pot (I'd be hesitant), but if you have a George Foreman grill or something similar, pork chops (1" or thinner take less than 10 minutes on there. Pan cooking probably would be similar.
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Post by jenjie on Aug 1, 2014 3:12:38 GMT
shevy I did the brined chicken breasts today and they were so good! Tender and flavorful. After brining I rinsed and sprinkled a bit of Montreal Chicken seasoning. I use it often but the brining with lemon and garlic added a whole nother level of flavor.
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Post by christine58 on Aug 2, 2014 22:14:09 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. OMG...I just made these...didn't do a rub on them. Just put sea salt, pepper and some cajun seasoning...OMG...they are awesome
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