ROSEMARY PORK CHOPS - BRINED
This is something we tried, because I keep hearing this holiday season about brining being the way to go with all types of meat. I had never brined anything before, but after one taste of these pork chops, I AM SOLD! This recipe is an adaptation from something I found on the Internet, but the original had lots of other ingredients. I wanted my first test for brining to be really simple to tell what brining really does for meat without overloading it with various flavors. This is written exactly as we did it. If you've never brined anything before, TRY THIS, it's incredible!
Provided by Dave Salch
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- We started with frozen pork chops. I'm unsure how this affects the timing, but it is an easy way to defrost meat!
- To make the brine, mix one cup of hot water with salt, pepper, and rosemary. Mix well.
- Place pork chops into a gallon size ziplock bag, and add 2 cups of cold water. Pour the brine into the bag. shake and massage the bag to mix well.
- Place the meat bag into the refrigerator to sit for 4-6 hours. Occasionally take the bag out and massage the meat a bit to distribute flavors.
- After the brining time, take the meat out to rinse the bag and meat in cold water. If you are not going to cook immediately, place the pork chops back into the bag and refrigerate for another day or so.
- To cook, heat the olive oil in a large skillet over medium high heat.
- sprinkle the bread crumbs on the pork chops lightly.
- Sear the pork chops in the oil for a minute, then reduce heat to medium until done. We like it best when the breadcrumbs are nicely browned.
- Enjoy!
Nutrition Facts : Calories 448.8, Fat 27.1, SaturatedFat 7.3, Cholesterol 137.3, Sodium 3603.8, Carbohydrate 7.9, Fiber 0.5, Sugar 6.7, Protein 41.4
ORANGE-AND-ROSEMARY-BRINED PORK CHOPS WITH APPLESAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Combine sugar, salt, bay leaves, orange zest, peppercorns, rosemary, and 4 cups water in a medium saucepan. Bring to a boil, stirring until sugar and salt are dissolved. Reduce to a simmer and cook 1 minute. Remove from heat; let cool completely. Pour over pork chops in a 9-by-13-inch baking dish. Cover and refrigerate, turning once, at least 4 hours and up to overnight.
- Remove pork from brine; discard brine. Pat chops dry; let stand 15 minutes. Heat a large cast-iron or other heavy skillet over medium-high heat. Add oil and swirl to coat. Add pork, working in batches, if necessary, and cook until bottoms are deep golden brown, about 5 minutes. Turn and cook until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 3 minutes more. Let rest 5 minutes. Garnish with parsley and serve with applesauce.
BRINED ROSEMARY PORK CHOPS
Make and share this Brined Rosemary Pork Chops recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make the brine: in a bowl, combine the salt and sugar; pour 1 cup hot water into the bowl; whisk to dissolve the salt and sugar.
- Add 2 cups cold water along with the remaining brine ingredients; stir to combine.
- Place the chops in a large zip-top plastic freezer bag; pour in the brine.
- Press the air out of the bag and seal.
- Turn the bag to distribute the brine, place bag in a bowl and refrigerate for 4-6 hours.
- Remove the pork chops from the bag and pat dry with paper towels; discard brine.
- Let chops stand at room temperature for 20-30 minutes before grilling.
- Lightly brush or spray both sides of the chops with oil.
- Grill over direct medium heat until barely pink in the center of the meat, 8-10 minutes, turning once.
- Let rest 3-5 minutes; serve warm.
Nutrition Facts : Calories 304.9, Fat 20.1, SaturatedFat 5.5, Cholesterol 58.8, Sodium 5277.9, Carbohydrate 10.4, Fiber 0.1, Sugar 10, Protein 19.8
CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE
This brine has a higher concentration of salt than most, allowing it to add flavor and moisture to your chops in as little as 30 minutes. If you have more time, brine them up to 4 hours for maximum flavor, but no longer or the pork will be too salty. Add the easy pan sauce to your repertoire and make it your own by using white wine or dark beer instead of cider and varying the herbs based on what you like and have on hand.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 22
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.
GRILLED MAPLE-BRINED PORK CHOPS
Twelve hours is the optimal time for brining the chops, so plan on making the brine and marinating the chops the night before you intend to grill them. Once brined, they can be refrigerated for several days before cooking.
Provided by Jody Adams
Categories Garlic Pork Summer Tailgating Brine Grill/Barbecue Maple Syrup
Yield Makes 4 entrée servings
Number Of Ingredients 18
Steps:
- 1. Mix all of the brine ingredients together in a nonreactive pot and bring to a boil. Turn off the heat and stir the brine to ensure that the salt, sugar, and maple syrup have dissolved. Let the brine cool, then put it in a large nonreactive container and add the pork chops. Cover and refrigerate for no more than 12 hours.
- 2. Remove the pork from the brine and pat dry (without rinsing).
- 3. Prepare a grill with hot and medium cooking areas. A grill is hot when you can't hold your hand near the grill surface for longer than 2 seconds without pulling it away; it's medium when you can't hold your hand there for longer than 4 seconds.
- 4. Season the chops with pepper (not salt - remember, the brining solution is salty) and brush with the oil. Sear the chops directly over the hottest part of the open grill for about 1 1/2 minutes on each side. Then move the chops to the medium area of the grill, cover the grill, and cook to the desired doneness. Use an instant-read digital thermometer to check the internal temperature of the chops. A reading of 145° to 150°F will give you a pink, moist chop, 160°F is well-done. Serve immediately, accompanied by the chutney, if using.
GRILLED ROSEMARY GARLIC PORK CHOPS
Make and share this Grilled Rosemary Garlic Pork Chops recipe from Food.com.
Provided by Marie
Categories Pork
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients for marinade in a shallow pan.
- Add chops and toss well with mixture to coat evenly.
- Let marinate refrigerated for 4 hours, then return to room temperature before grilling.
- Grill over medium high heat for about 20 minutes.
GRILLED ROSEMARY PORK CHOPS
I always hated pork chops, but my husband loved 'em, so I came up with this. I'm now madley in love with pork chops.
Provided by JelsMom
Categories Pork
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix oil, vinegar, garlic, rosemary, salt, & pepper, and brush on chops. Refrigerate at least 30 minutes or as long as overnight.
- Preheat grill (I just use my little on-the-counter fake George Foreman grill).
- Grill 5-8 minutes on each side, depending on thickness. Let rest 1-2 minutes before serving.
ROSEMARY PORK CHOPS
Make and share this Rosemary Pork Chops recipe from Food.com.
Provided by Suzanne Stewart
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- in bowl combine first 6 indgredients.
- stir in oil until crumbly.
- seperate into 3 equal containers at this point.
- To prepare pork chops.
- Place mixture into resealable plastic bag.
- Place small amount of water in a bowl.
- Dip pork chops into the water.
- Place them in bag and shake to coat.
- Place in 9X13 baking dish and bake at 425 degrees for 25 mins.
- May also be cooked on stove top in skillet w/oil for 4 mins on each side.
Nutrition Facts : Calories 462.3, Fat 28.3, SaturatedFat 8.7, Cholesterol 68.8, Sodium 835.4, Carbohydrate 27.7, Fiber 1.7, Sugar 1.8, Protein 22.7
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- In a medium bowl combine the hot water, salt and sugar and whisk until the salt and sugar are dissolved. Add in the remaining brine ingredients.
- Place the chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place the bag in a bowl and refrigerate for 4 to 6 hours.
- Remove the chops from the bag and discard the brine. Do not rinse the chops. Pat them dry with paper towels. Lightly brush both sides of the chops with oil. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
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