Kittencals Basic Buttermilk Brine For Pork Chops Food

BUTTERMILK BRINED PORK CHOPS

Steps:

• Make the buttermilk brine: Mix buttermilk, brown sugar, 2 Tablespoons olive oil, garlic, bay leaves, and hot sauce together in a large shallow bowl or ziplock bag.
• Add the pork chops to the brine, ensuring they are completely submerged. If using a bowl, cover it. Refrigerate pork chops in brine for at least 8 hours and up to 24 hours.
• Remove the pork chops from the brine. Discard the brine. Rinse the pork chops and dry with paper towels.
• Rub or brush pork chops with 2 tablespoons of olive oil. Season with salt and pepper or all purpose seasoning. Let meat sit at room temperature for 30 minutes.
• Preheat your skillet (cast iron is perfect for this!) on medium high heat and add 1/4" of cooking oil. Gently add pork chops to the skillet without overcrowding them. If your skillet is too small, fry them in batches.
• Cook for 4-5 minutes per side. Use a meat thermometer to measure the internal temperature of the meat. Pork chops are done when they reach an internal temperature of 145º
• Preheat your air fryer to 400º for 5 minutes. Cook pork chops in air fryer at 400 degrees for 5 minutes, then flip and cook for another 5 minutes.
• Use a meat thermometer to measure the internal temperature of the meat. Pork chops are done when they reach an internal temperature of 145º
• Preheat the oven to 375º. Place the pork chops in an oven safe dish and bake for 15 minutes.
• Use a meat thermometer, take the internal temperature of the largest pork chop. Pork is done when it reaches an internal temperature of 145º.To give the pork chops a golden, seared look, place them under a broiler for 2-3 minutes.
• Preheat grill to medium high heat (about 375º) and lightly brush the grates with vegetable oil. Grill pork chops for 7 minutes per side over direct heat.
• Use a meat thermometer to take the internal temperature of the largest pork chop. Pork is done when it reaches an internal temperature of 145º.
• Let pork rest for 5 minutes before serving. Garnish with parsley, if desired.

BUTTERMILK PORK CHOPS WITH CORN RELISH

Steps:

• Make the brine: Combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, the garlic, bay leaves, hot sauce and peppercorns in a large bowl. Remove 4 wide strips of lemon zest with a vegetable peeler and add to the brine; squeeze in the juice of half of the lemon. Pierce both sides of the pork chops a few times with a paring knife. Add the pork to the brine, turning to coat. Cover and refrigerate at least 4 hours and up to overnight.
• Remove the pork chops from the refrigerator 30 minutes before grilling. Preheat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork from the brine, letting the excess drip off, and transfer to the grill. Cover and cook until marked, about 7 minutes. Flip and continue cooking, uncovered, until the other side is marked, about 7 more minutes.
• Meanwhile, rub the corn with 1 tablespoon olive oil and season with salt. Wrap each ear in foil and place on the grill. Grill, turning occasionally, until charred, about 10 minutes.
• Remove the pork from the grill; let rest 5 minutes. Cut the corn kernels from the cobs. Combine the corn, the juice of the remaining 1/2 lemon, the remaining 1 tablespoon olive oil, the parsley and chives in a bowl and toss; season with salt. Serve with the pork chops.

BUTTERMILK-BRINED PORK CHOPS

Steps:

• For the pickled red cabbage slaw: In a small saucepan, add the vinegar, sugar, bay leaves, 1 teaspoon salt and 1/2 cup water and bring to a boil. Put the onions and cabbage in a large heatproof bowl or container and pour the boiling liquid over them. Toss to coat. Let the mixture sit for at least 30 minutes in the refrigerator and up to overnight. Right before serving, add the parsley.
• For the pork chops: In a large bowl, combine the buttermilk, hot sauce, granulated garlic, 2 teaspoons salt and 1 teaspoon pepper. Add the brine and pork chops to a large ziptop bag, making sure the pork chops are evenly coated. Close tightly. Allow the chops to sit for 2 hours on the counter and up to 4 hours in the refrigerator.
• Set up a breading station with one plate of the flour, one bowl of the eggs and one plate of the breadcrumbs.
• Remove the pork chops from the brine and allow any excess to drip off. Bread the pork chops by evenly coating them in the flour, followed by the egg and finishing with the breadcrumbs.
• Fit a rimmed baking sheet with a wire rack. Pour enough oil into a 12-inch cast-iron skillet to come halfway up the sides of the pork chops and heat over medium heat. Once the oil is shimmering, add the pork chops to the skillet in batches and shallow-fry until golden brown or a thermometer reads 135 degrees F, 3 to 5 minutes per side. (If the pork chop breading is getting too dark while cooking in the oil, finish the pork chops in the oven at 350 degrees F until an internal temperature of 135 to 140 degrees F is reached.) Remove the chops to the baking sheet and season with salt.
• Serve the chops with the slaw and mustard.

GUINNESS-BRINED PORK CHOPS

Steps:

• For brine, combine water, Guinness, brown sugar, molasses and salt. Soak the pork chops in mixture for at least 4 hours Overnight is fine.
• Combine garlic, pepper, salt and sage to create rub.
• Remove pork chops from brine and pat dry. Rub with the rub mixture on both sides. Grill chops until they are done to your satisfaction. Serve and enjoy.

KITTENCAL'S BASIC BROWN SUGAR BRINE FOR MEAT AND POULTRY

Steps:

• In a bowl mix together the brown sugar and kosher salt in water until thoroughly mixed (no granules should remain in the water).
• Pour the mixture over meat making certain to cover completely.
• Soak the meat for 6-24 hours.
• Wash meat thoroughly under cold water before cooking.

GRILLED FRESH HERB BRINED PORK CHOPS

Steps:

• In a bowl add the brown sugar, kosher salt and apple cider. Stir to dissolve.
• Add 2 cups of cold water to the bowl. Add two tablespoons of olive oil, balsamic vinegar, pepper, rosemary branches and bay leaves.
• Place the pork chops into a large sealable plastic bag. Place this plastic bag into another of equal size to offer extra safety. The plastic bags can be standing in a large pot to make it more secure. Pour the brine overtop of the chops and seal the plastic bags. Place in the refrigerator to rest for a minimum of 4 hours up to overnight.
• After the required time has passed, remove the pork chops from the brine and place on a large tray. Pat them dry with paper towel and dispose of the brine. The pork chops have to come to room temperature before grilling.
• Preheat the barbecue to 500°F/250°C with heat on one side of the grill and no heat on the other.
• Lightly brush both sides of the pork chops with olive oil and season with salt and pepper. Sear the pork chops over direct high heat for 6 minutes, turning once halfway through cooking time. Lower the temperature to 300°F/150°C and move the chops to the cool side of the grill.
• Continue to cook the pork chops over indirect medium heat for about 8 minutes per side with the lid closed.
• Once the juices run clear, take the pork chops off the grill and tent with aluminium foil. Allow to rest before serving.

KITTENCAL'S BUTTERMILK POULTRY BRINE (FOR CHICKEN OR TURKEY)

Steps:

• In a large bowl mix or whisk the buttermilk, shallots, garlic, salt, sugar, cumin (if using) and black pepper until the sugar and salt is completely dissolved.
• Rinse the chicken in cold water and pat dry with paper towels.
• Place the chicken in the buttermilk mixture; toss with clean hands to coat the chicken in the mixture.
• Cover and refrigerate for a minimum of 8-24 hours.
• Rinse the chicken quick and just slightly under cold water to remove the onions and garlic if desired before cooking or grilling.
• Grill or oven-bake as desired.

KITTENCAL'S BASIC BUTTERMILK BRINE FOR PORK CHOPS

Steps:

• In a large bowl combine the buttermilk with kosher salt and sugar; whisk until no granules remain (this should take a few minutes).
• Mix in lemon rind and garlic pieces.
• Add in pork; toss to coat with the brine.
• Refrigerate for 24 hours.
• Remove the pork, then rinse well under cold water.
• Proceed to cook as desired.