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Brined Pork Chops

Brined Pork Chops

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Here's one solution that will make any pork chop, even loin chops, more appealing in texture: soak 'em in brine. This particular brine also adds some subtle garlic-and-spice flavor to the chops. We've called for very thick chops, because the thick middle of the chop remains juicier longer when the chops are cooked. (The heat should be no more than moderate, lest you dry the chops out quickly.) Pan-fry these delicious chops, and serve them unsauced. Serves 4

SKU 756-Recipe

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Ingredients:

8 cups water
1/4 cup coarse salt
3 tablespoons sugar
3 bay leaves
2 cloves
1 cinnamon stick
2 teaspoons black peppercorns
1 garlic clove, smashed
4 loin pork chops (each about 1 1/2 inches thick)
1/4 cup olive oil or vegetable oil

Directions:

Mix together the water, coarse salt, and sugar in a large pot. Bring to a boil over high heat. Add the bay leaves, cloves, cinnamon stick, peppercorns, and garlic. Simmer for 5 minutes. Remove from heat and let cool.
When mixture is at room temperature, strain it over the pork chops (they must be completely immersed in the brine). Marinate chops in the refrigerator for at least 8 hours and up to 12 hours.
When ready to cook, remove chops from brine and dry them with a towel. Place oil in a heavy sauté pan that's large enough to hold the chops in a single layer without crowding; place the pan over moderate heat. Add the chops. After a minute or so, using tongs, shift them slightly in the pan to make sure they're not sticking. Cook until well browned on the first side, about 8 minutes. Turn over and brown on the other side. Cook further, turning occasionally, until the chops reach an internal temperature of 137°F. Remove from pan, season, and serve immediately.