BRINED PORK CHOPS
Delicious fried pork chops perfect for an autumn supper with mashed potatoes and fall vegetables. Recipe adapted from Cooking Light (November, 2003) Prep time includes brining time.
Provided by ellie_
Categories Pork
Time 9h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl combine water and salt, stirring until salt dissolves.
- Add next 3 ingredients (sugar- vanilla), stir until sugar dissolves.
- Stir in ice and add pork chops.
- Cover and refrigerate for at least 8 hours.
- Drain and remove pork chops from brine.
- Discard brine.
- Combine next 7 ingredients (sage-garlic), rub both sides of pork chops with spice mixture.
- Refrigerate at least 30 minutes.
- Place flour in large plastic bag and add chops, shake well to coat chops.
- Place chops on plate before frying.
- Heat oil in large skillet over medium high heat.
- Add chops, cook 5-10 minutes per side, depending on degree of doneness desired and thickness of chops.
SAVORY BRINED PORK CHOPS
If you prefer savory pork chops instead of sweet ones, give this recipe a try. It has a good garlic flavor with just a hint of kick from the chile powder. The marinade is designed to brine and marinate the meat at the same time, producing a more tender result. Don't let the cooking time scare you: these are very easy to make, and require very little attention on your part.
Provided by June Brown
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h25m
Yield 4
Number Of Ingredients 15
Steps:
- Crack about 1/2 of the peppercorns. Add peppercorns, salt, sugar, garlic, and mustard to boiling water. Mix thoroughly until all dry ingredients are dissolved. Slowly add vinegar, olive oil, and lemon juice until blended. Pour mixture into a shallow glass or ceramic dish.
- Add ice if the brine is hotter thank lukewarm. Add pork chops, cover, and marinate at room temperature for 2 hours, turning occasionally.
- Heat olive oil, garlic, pepper, and chile powder in a frying pan over medium-high heat. Remove pork chops from the brine and add to the pan. Cook for 2 minutes per side. Flip chops, reduce heat to a simmer, and cover. Cook, checking for doneness every 5 minutes, until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 10 to 15 minutes more.
Nutrition Facts : Calories 506.1 calories, Carbohydrate 18.9 g, Cholesterol 38.6 mg, Fat 41.6 g, Fiber 0.6 g, Protein 15.3 g, SaturatedFat 7.3 g, Sodium 17128.3 mg, Sugar 15.6 g
HERB-BRINED PORK CHOPS
Soaking tender pork in a juniper, coriander and thyme brine keeps it succulent and plump - griddle until just charred for an attractive main
Provided by Richard Corrigan
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 2 milligram of sodium
BUTTERMILK-BRINED PORK CHOPS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 17
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.
BRINED PORK CHOPS
Provided by Rob Feenie
Categories Barbeque,bbq,canada day,dinner,grill,Main,North American,pork,quick and easy,Summer
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large saucepot add celery, carrots, onion bay leaves and peppercorns. Add water, sugar and salt and bring to a boil. Remove from heat and allow brining liquid to cool.
- When brining liquid is completely cooled, strain liquid through a fine mesh sieve. Place pork chops in a large container with a lid. Pour cold brining liquid over and place in refrigerator for 48 hours.
- Preheat grill to high heat.
- Remove pork chops from brine and pat dry with clean paper towel. Coat pork with oil to prevent meat from sticking to grill. Season with a little salt and freshly ground white pepper. Place meat on grill and cook for 10 minutes, turn pork chop over and continue to cook for another 10 to 15 minutes or until desired doneness. Remove pork from heat and allow meat to rest for 5 minutes before serving.
SAVOURY BAKED PORK CHOPS
Adapted from an old German recipe. Easy to do, it makes company think you've been at it all day. No extravagant extra ingredients. Wine accompaniment: Chardonnay or Reisling
Provided by Maple
Categories One Dish Meal
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chops with salt& pepper if you wish.
- Roll in a plastic bag containing all-purpose flour and a little dried sage.
- Let sit 5 minutes then dredge again.
- Brown the chops in a small amount of oil, on top of stove.
- Put chops into a casserole, in a single layer.
- Blend together and pour over the chops: water, brown sugar, bay leaves, sour cream and wine or vinegar.
- Bake in a 325-350F oven for 1 1/2 hours or until chops are tender and white inside.
Nutrition Facts : Calories 336.8, Fat 25.9, SaturatedFat 11.2, Cholesterol 81.5, Sodium 73.5, Carbohydrate 4.8, Sugar 3.4, Protein 18.9
BRINED PORK CHOPS
Make deliciously moist pork with our Brined Pork Chops recipe! These Brined Pork Chops, seasoned with paprika, garlic and more, are great on the grill.
Provided by My Food and Family
Categories Home
Time 4h50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Bring apple juice, vinegar, crushed pepper, salt, 1 cup water and 1/4 cup sugar to boil in saucepan, stirring frequently; simmer on medium-low heat 5 min. or until sugar is completely dissolved, stirring occasionally. Pour into large bowl. Add enough ice to remaining water to measure 1 qt. (4 cups); stir into apple juice brine. Cool.
- Add chops to brine. Refrigerate 4 hours. Meanwhile, mix remaining ingredients with remaining sugar until blended.
- Heat greased grill on medium heat. Remove chops from brine; discard brine. Pat chops dry with paper towels. Press seasoning mixture into both sides of chops.
- Grill 10 min. on each side or until done (145ºF). Remove from heat. Let stand 3 min. before serving.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1020 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 5 g, Protein 19 g
BRINE-CURED PORK CHOPS
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine all the ingredients except the water, pork chops and olive oil in a large glass, ceramic or plastic container. Add the boiling water and stir to completely dissolve the sugar and salt. Stir in the cold water to cool the brine.
- Lay the chops out in 1 layer in a large nonreactive pan and completely cover them with the brine. If a chop floats to the surface, weigh it down with a plate. Cover and refrigerate for 12 to 24 hours, depending on how much flavor you want the meat to acquire. (If the chops must be stacked, change their positions in the brine often.)
- Heat a grill or broiler. Drain the pork chops, discarding the brine, and pat dry with paper towels. Brush the chops with the oil and grill or broil for 5 to 6 minutes per side. Put the chops on a rack in a pan to catch the drippings and loosely cover with foil. Set aside in a warm place for 6 to 8 minutes and serve.
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