What does soaking pork chops in water do?

No more dry boring chops!! Brining pork chops before cooking is an easy way to make them extra juicy and tender! Brine helps the meat to draw in moisture (and salt) adding tons of flavor, especially to lean meats like pork and poultry. This simple pork chop brine makes any cut a savory delight!

spendwithpennies.com - Pork Chop Brine {Easy!} - Spend with Pennies

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Best Brine for Pork Chops

This savory brine is made with fresh herbs and seasonings and some sugar. While I use water, add in your favorite liquids from apple cider to a cup of white wine. The sky really is the limit for flavors and herbs as long as you’ve got salt, sugar and liquid. After just a little simmering, the brine should be stored until cool or even overnight. After that, it’s ready to use!

Ingredients & Variations

A basic brine consists of sugar, salt, water, and seasonings.

Variations can be made by using different kinds of peppercorns, thyme, even chili peppers!

Be sure to pat pork chops dry before brining.

How to Brine Pork Chops

With a simple pork chop brine, it is super easy to get flavorful chops every time! Add salt, sugar, and seasonings (per recipe below) to a simmering pot of water. Cool the brine completely in the refrigerator (or outside if it is chilly)! To speed up chilling, use a bit less water in the boiling step and add in some ice while cooling. Once cooled add the pork chops and the chilled brine to a ziptop bag and refrigerate at least 2 hours (or up to 4 hours)! Remove the chops from the brine, pat dry and cook as usual. Do not add extra salt when cooking or the chops may become too salty.

Grill, bake, broil or fry them up!

Tips for Success As with turkey brine, ensure the sugar and salt are fully dissolved in the water. No need to bring the water to a boil, just a gentle simmer will do! To ensure that chops don’t become overly salted, be sure to purchase pork that isn’t already brined before or salted before packaging. And if adding additional seasoning before cooking, omit the salt or opt for unsalted seasonings! Don’t brine them too long (2-4 hours is enough) or the meat can take on a mushy texture. To store Brine will keep in the fridge about two weeks before the flavors start to fade. Do not store ‘used’ brine. Once your pork has been brined, discard the remaining brine.

Perfectly Tender Pork Chops

Have you tried this Pork Chop Brine? Be sure to leave a rating and a comment below!

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What is the secret to juicy pork chops?

5 tips for cooking juicy pork chops quickly 1Choose the right pork chop cut. 2Brining pork chops is not necessary. 3Rest the meat on the counter before cooking. 4Fat is key to keeping pork chops moist. 5Don't overcook the pork chops — and let them rest.

washingtonpost.com - 5 tips for cooking juicy pork chops quickly - The Washington Post

Perhaps the most important tip is not to overcook your pork chops. Growing up, I was taught that pork must be well done to be safe to consume, but the USDA has since lowered the recommended safe cooking temperature from 160 degrees to 145 degrees with a three-minute rest, meaning that you can enjoy a medium pork chop just as you might a medium steak. (I prefer taking pork chops out of the pan at 135 degrees before resting, loosely tented with foil, for 5 minutes where the temperature should rise to 145 degrees, which is considered medium-rare.) If you don’t have one already, now would be the time to invest in an instant-read thermometer, and before you know it you’ll be enjoying juicy, tender pork chops in no time.

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