Marinated Brined Pork Chops Food

HERB-BRINED PORK CHOPS

Steps:

• Put all the brining ingredients in a large saucepan with 1 litre of water and bring to the boil. Remove from the heat and leave to cool completely. Once cooled, put the chops in the brine, cover with cling film and leave in the fridge for 2 hrs. Remove the chops from the brine, rinse under the cold tap and pat dry with kitchen paper.
• Heat oven to 200C/180C fan/gas 6. Heat a large griddle pan over a high heat and fry the pork chops for 3-4 mins each side or until starting to char - you may need to do this in 2 batches. Transfer to a baking tray lined with foil and roast for 10-12 mins until cooked through.

PICKLE JUICE-BRINED PORK CHOPS

Steps:

• Place the pork chops in shallow dish and pour the pickle juice over. Cover and marinate in the refrigerator, turning occasionally, for at least 3 hours and up to overnight.
• Preheat the oven to 350°F (175°C).
• Drain off and discard the brine. Pat the pork chops dry and season with salt and pepper.
• In a large cast-iron skillet set over medium-high heat, warm the oil until shimmering but not smoking. If using the dill sprigs, press half onto 1 side of the pork chops. Place the pork chops, dill-side down, in the skillet and cook until browned and crisp on that first side, about 3 minutes. Press the rest of the dill on the top side of the pork chops and flip. Immediately transfer the skillet to the oven.
• Roast the pork chops for about 10 minutes, until the meat springs back when you give it a forceful poke with your finger, 145°F (60°C) on an instant-read thermometer inserted into the thickest portion. The timing will vary somewhat depending on the thickness of your chops.
• Let the pork chops rest for 5 minutes before digging in.

PORK CHOPS IN MILK MARINADE

Steps:

• Generously sprinkle the pork chops with salt. Place them in a shallow, glass casserole dish (like Pyrex, Note 2).
• Stir marinade: Grate the garlic and mix it with about one cup of milk.
• Marinade pork: Pour this milk carefully over the pork chops. Pour more milk until the pork chops are completely covered with milk. Cover the dish with plastic foil and place it in the fridge for several hours or overnight.
• Remove the dish from the refrigerator about one hour before cooking the meat.
• Prepare chops for cooking: Take them out of the brine and dry them very well with kitchen paper. Coat them lightly with the flour, sprinkle generously with salt, pepper, and sweet paprika powder on both sides.
• Heat the oil in a skillet or another pan. You should have a thin oil film on the entire bottom of the skillet; two tablespoons were enough for my 12-inch skillet.
• Cook pork: Add the pork and cook for 3 minutes on one side until golden; turn and continue cooking for another 2 minutes until golden. You might add one minute or so if the chops are on the larger side.
• Check internal temperature; it should be 145°F/ 63 °C.
• Rest meat: Transfer pork chops to a warm plate, cover loosely with foil and rest for a few minutes.
• Serve: Place the meat on serving plates and pour some of the meat juices collected in the platter over the rice and the meat. Serve immediately.

GRILLED APPLE BRINED PORK CHOPS

Steps:

• In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice.
• Once the brined has cooled add pork chops. Brine for at least 4 hours or up to 24 hours in the refrigerator.
• Remove pork from brine, rinse with cold water and pat dry with paper towels.
• Heat grill or grill pan over medium heat. Sprinkle 1 side of the pork chops with 1/2 the grill seasoning. Place chops on hot oiled grill, seasoned side down. Sprinkle the topside with remaining grill seasoning. Grill chops for 4 to 5 minutes per side. Let rest for 5 minutes before serving.

GREEK PORK CHOPS

Steps:

• In a large bowl, mix first 9 ingredients. Add pork chops and turn to coat. Cover; refrigerate 8 hours or overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-5 minutes per side. Let stand 5 minutes before serving.Freeze option: Freeze chops with marinade in a freezer container. To use, thaw in refrigerator overnight. Drain pork, discarding marinade. Grill as directed.

BRINED PORK CHOPS

Steps:

• Brine pork chops:
• Bring water to a boil with kosher salt, mustard seeds, sugar, pickling spices, and garlic and simmer 15 minutes. Cool brine completely, then add chops and chill, covered, 1 to 2 days.
• Roast chops:
• Preheat oven to 425°F.
• Remove chops from brine and pat dry. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in batches, without crowding, turning once, 3 to 4 minutes on each side. (Add oil 1 to 2 tablespoons at a time as needed between batches.)
• Transfer chops to a roasting pan and roast in middle of oven until an instant-read thermometer inserted horizontally 2 inches into center of meat (do not touch bone) registers 155°F, 15 to 20 minutes. Transfer chops to a platter and let stand, loosely covered, 5 minutes before serving (do not clean pan).
• Straddle pan across 2 burners and add any meat juices from platter along with wine and broth and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, about 4 minutes. Season pan juices with salt and pepper and serve with chops.

BEER-BRINED GRILLED PORK CHOPS

Steps:

• Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
• Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.

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.

SIMPLE MARINATED GRILLED PORK CHOPS

Steps:

• In a bowl or shallow dish, combine the brown sugar, soy sauce, garlic and pepper. Add pork chops and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain pork chops, discarding marinade. Grill chops on greased grill rack, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let meat stand for 5 minutes before serving.

CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE

Steps:

• For the brine: combine the salt, brown sugar, peppercorns, coriander, mustard seeds, allspice berries, bay leaves, thyme and 1 1/2 cups water in a small saucepan. Bring to a simmer over medium heat and stir to dissolve the sugar and salt, about 1 minute. Remove from the heat and pour in the cold cider. Let the brine cool to room temperature.
• Put the pork chops in a large resealable plastic bag and pour in the brine. Press out excess air and seal tightly. Put the bag in a shallow container so it can lay flat and refrigerate for 30 minutes and up to 4 hours.
• Drain the chops, rinse and pat dry. Discard the brine.
• Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the chops (work in batches if necessary; do not crowd the pan) and cook, turning occasionally, until they are golden brown and cooked through, 13 to 14 minutes. (If the chops are browning too quickly or the pan drippings start to burn, lower the heat.) Remove to a plate.
• For the sauce: Discard all but 1 tablespoon fat from the pan. Add 1 tablespoon of the butter and place over medium heat. Add the garlic, rosemary and thyme and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Whisk in the cider and bring to a simmer.
• Simmer until very thick, about 1 minute. Add the stock, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Whisk in the cream and simmer to bring the sauce together, about 1 minute. Stir in the remaining 1 tablespoon butter, vinegar and parsley. Season to taste with salt. Add the chops to the pan and simmer, turning occasionally, until just heated through, 1 to 2 minutes. Serve garnished with fresh thyme and rosemary sprigs.

MARINATED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Drain pork, discarding marinade. Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Freeze option: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.

SMOKED BROWN SUGAR-BRINED PORK CHOPS

Steps:

• In 2-gallon-size heavy-duty resealable plastic food-storage bag, mix 1/2 cup brown sugar, the salt, bay leaves, garlic, peppercorns and 4 cups water. Seal bag and squeeze to mix until sugar and salt have dissolved. Place pork chops in bag of brine; seal bag. Refrigerate at least 3 hours but no longer than 8 hours.
• Cover wood chunks with water; soak at least 30 minutes.
• Drain wood chunks. Prepare and heat smoker using wood chunks and adding water to water pan following manufacturer's directions.
• Meanwhile, remove pork chops from brine; discard brine. Blot pork chops dry with paper towels. In small bowl, mix 2 tablespoons brown sugar, the garlic powder, black pepper and red pepper. Rub each side of pork chops with slightly less than 1 teaspoon brown sugar mixture.
• Arrange pork chops 1 inch apart on top and bottom smoker racks. Cover and smoke about 1 hour 30 minutes or until meat thermometer inserted in center of pork reads 160°F (pork will remain pink when done). If smoking stops, add additional wood chunks through side door of smoker.

BEST PORK CHOP MARINADE

Steps:

• Place the pork chops in a gallon-size ziplock bag.
• In a small bowl, whisk together the marinade ingredients. Pour over the pork chops in the bag, seal, and refrigerate for 4 to 8 hours, or overnight.
• Preheat the grill to 400 degrees. Grill the chops over direct heat for 8 to 12 minutes, flipping every 3 to 4 minutes, until the chops reach an internal temperature of 145 degrees.
• Remove the chops from the grill and allow to rest for 3 minutes before serving to seal in the juices.

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.

GRILLED GREEK YOGURT MARINATED PORK CHOPS

Steps:

• In a small bowl thoroughly mix the yogurt, garlic, lemon juice, spice blend, and olive oil for the marinade.
• Place pork chops in a large food-safe zip-top bag, pour marinade over the top, squeeze the bag carefully to release any air and zip closed. Shake and gently massage the bag to distribute the marinade. Let pork chops marinate for at least 2 hours in the refrigerator, turning and massaging the bag occasionally.
• Preheat the grill to medium. Remove pork chops from the bag and discard the marinade. Place chops on the grill and cook until chop release from grates, about 5 minutes (depending on the thickness of the chop).
• Flip and cook on the other side for another 5 minutes. Check for doneness with a meat thermometer, the internal temperature should be 145 degrees. Remove pork chops from the grill, tent them with foil and allow the chops to rest for 5 minutes.
• To serve, add a sprinkle of oregano and a drizzle of fresh lemon juice. Enjoy!

PORK CHOP BRINE RECIPE

Steps:

• Pour water and salt into a large Pyrex measuring cup or bowl with a spout. Whisk the 2 ingredients together until the salt dissolves.
• Add the apple juice, peppercorns, orange peel, and bay leaves to the brine and mix again. Set aside.
• Prepare the pork chops by patting each pork chop with a paper towel and then score the fatty part of the pork chops a few times to avoid any bucking during the bake time.
• Place the pork chops into a large gallon-size plastic bag or dish and pour the brine over the pork.
• Seal the bag and place it in the refrigerator for 30-45 minutes.

MARINATED BRINED PORK CHOPS

Steps:

• Bring 1 cup water to a boil in a saucepan. Add salt, sugar, sage, and garlic powder. Remove from heat and stir until mostly dissolved. Add cold water to cool the brining mixture. Place pork chops in a plastic freezer bag or other airtight container. Add brining liquid, close tightly, and refrigerate for 6 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Grease a baking dish with about 1 1/2 tablespoons olive oil.
• Drain pork chops, discarding brine. Place chops in the prepared dish and brush lightly with remaining olive oil.
• Bake in the preheated oven until chops are no longer pink in the center and juice is clear, about 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).