Pork Chop Brine Alton Brown
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!
Ingredients
- ¾ cup brown sugar
- ½ cup kosher salt
- 6 cups cold water
- 4 pork chops
Instructions
- Heat 2 cups of water. (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.
- Take the pork chops out of the brine, pat them dry, and use them in your favorite pork chop recipe.
Notes
- 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.
- 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 of whole cloves.
- Approximately 3 teaspoons of black peppercorns.
- Juniper Berries – 1 tablespoon crushed with a knife.
- A tablespoon of fennel seed.
Nutrition
Calories: 364kcalCarbohydrates: 40gProtein: 29gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 90mgSodium: 14240mgPotassium: 558mgSugar: 40gVitamin A: 5IUCalcium: 63mgIron: 1mg
Tried this recipe?Let us know how it was!