I had almost given up on cooking pork chops. No matter what I did, they turned out tough and chewy. Enter brining. This simple technique makes a world of difference.
Make a solution of 1 tablespoon of kosher salt per cup of water. You’ll need enough liquid to cover the pork chops. Put the chops (on the bone, about an inch or an inch and a half thick is best) in a flat container and cover with the salt water. Refrigerate for at least an hour, but up to four hours is fine.
Remove the pork chops from the liquid and pat them dry with paper towels. At this point, you can simply dredge them in seasoned flour and fry them. But if you want to elevate them a bit, you can use an egg wash and panko crumbs for a crispy coating.
I fried them on top of the stove for a few minutes to brown both sides, then put them in a 375 oven for about 6 minutes to finish the cooking. Quick read thermometer should read about 140 degrees.
Pork chops are back on the menu!
sounds great….we have good luck (or rather John has good luck) grilling pork chops and peaches too.
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I’m a real convert to the brine thing. Bet it would work for grilling too. Love grilled peaches!
I am definitely going to try it…we’re cooking out a lot as we’re in Wolfeboro. Hope you and Frank are having a wonderful summer. (We’re expecting another grandchild (#5 ) in January. Stephen and Gillian) Grnadkids as you know are so precious AND SOOO much fun!
Happy to hear about your new grandchild! Wish we lived closer to one another. Definitely try the brine thing. It really works.
My daughter said she used maple syrup in her brining and it was delicious.