Pork Chop Brine Alton Brown

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This Pork Chop Brine Alton Brown is a blend of salt, sugar, herbs, and spices that infuses the meat with flavor and helps to keep it tender and juicy. A proper brine is a key to consistently deliciously cooked chops!

This article has a plethora of information to help you make the most delicious Pork Chop Brine recipe ever.

Why You’ll Love This Recipe:

This Alton Brown recipe is a sure-fire way to get great results with minimal effort for Pork Chop Brine.
You won’t believe how this simple salt mixture can impart so much flavor To this recipe.
You’ll always brine your pork after seeing how simple it is!
The brining process draws in all the flavors of your brine deep into the pork, resulting in amazing flavor.
Sure, pork chops are excellent even when not brined, but one bite of a superb brined pork chop will have you hooked.

What Is pork chop brine?

Brining is a type of marinade with a greater salt concentration. The salt enhances the flavor of the pork while also aiding in moisture retention, so you won’t have to worry about dry pork chops! Brining the meat makes it more tasty and tender than if it had not been brined.

Ingredients That You’ll Need:

This Alton Brown’s Pork Chop Brine It’s fantastic since it’s simple to make using cupboard goods. This brine is used before smoking my pork chops, and it keeps them juicy, soft, and tasty!

Kosher Salt: I use Diamond Crystal Kosher Salt, but you may also use Himalayan Pink Salt or Grey Sea Salt. You should use coarse salt.
Brown sugar: I used light brown sugar. The darker the color, the richer the taste.
Pork chops: Bone-in pork chops for me!
Water: I drink purified water from my refrigerator.

Why should I brine my pork chops?

There are three major reasons to marinate your pork chops before cooking.

Flavor: brining your pork will imbue it with salty flavor. Consider it a taste bath or an intensive marinate.
Texture: brining helps to break down the hardness of your meat, leaving it as smooth as possible when you bite into it.
Moisture: the salt actually helps the pork chops retain moisture, which results in a delightful texture.

How To Make Alton Brown Pork Chop Brine?

2 cups of water, heated till hot (I use a microwave.)
Stir the brown sugar, salt, and boiling water together until the sugar and salt dissolve.
Stir in the 4 cups of cold water.
Put the pork chops in a resealable bag and cover them with brine, making sure they are well submerged.
Refrigerate for 1-4 hours before serving.
Take the pork chops out of the brine, pat them dry, and use them in your favorite pork chop recipe.

Recipe Tips

Make sure the brine is cold before adding the meat. If you need it to chill down quickly, add some ice cubes.
Kosher salt is required in this recipe. Use 3 1/2 teaspoons of table salt if you want.
You may produce the brine up to 3 days ahead of time.
I usually cure my pork in a big basin, but a bringing bag may also suffice. Brining bags may be found online or at kitchen stores.
If the brine does not completely cover your chops, add a bit of additional water until they are submerged.
Fennel seeds and allspice are used in this dish, which are unique ingredients that create a nuanced taste. Both things may be found in the spice department of any supermarket store.

Recipe Variations:

These are more substances that may be added to the brine.

Garlic Cloves – 3-5 finely crushed garlic cloves.
I occasionally add 4 bay leaves.
A couple whole cloves.
Approximately 3 teaspoons black peppercorns.
Juniper Berries – 1 tablespoon crushed with a knife.
A tablespoon of fennel seed.

What do you serve with Alton Brown Pork Chop Brine?

You can serve this Alton Brown Pork Chop Brine with many serving suggestions as a compliment dinner here are some ideas:

Fried Apples
Mashed Potatoes
Corn Pudding
Ciabatta Bread
Glazed Carrots
Scalloped Potatoes
Smashed Red Potatoes

How To Srore Alton Brown Pork Chop Brine?

In The Fridge:

Allow the Alton Brown Pork Chop Brine to cool completely before adding the meat. The brine can be stored in an airtight jar in the refrigerator for up to a week.

For the pork:

Refrigerate leftover cooked pork chops in an airtight container for 3-4 days.

In The Frezzer:

You Can’t freeze This Alton Brown Pork Chop Brine it’s better to make the Brien when you will use it .

Note:’Used’ brine should not be stored. After brining the meat, dump the excess brine.

FAQ Section

What kind of pork chops should I use?

This simple pork chop brine may be made with any type of pork chop. In the images, we’re using a thick-cut bone-in pork chop, but boneless pork chops work just as well.

What is the difference between brining and marinating?

Marinating penetrates the protein’s surface and frequently employs acid to tenderize it. It usually takes longer. Brining penetrates the protein’s inside, imparting taste and moisture. You may do both – brine for 30-60 minutes before marinating.

What foods benefit from brining?

A brining solution is more beneficial to lean meats. Pork (chops, tenderloin, and loin), chicken, and turkey are also wonderful options. Higher fat meats, such as ribeye steak and lamb, require less assistance with tenderness and taste, especially when cooked to a lower temperature, such as medium rare.