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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pork chops 388g Recipe makes 5 pork chops) The following items or measurements are not included below: 1 tablespoon black peppercorns |
||
| Calories 420 | ||
| Calories from Fat 133 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.9g | 22% | |
| Saturated Fat 5.0g | 24% | |
| Monounsaturated Fat 6.8g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 75mg | 25% | |
| Sodium 17067mg | 711% | |
| Potassium 612mg | 17% | |
| Total Carbohydrate 44.5g | 14% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 42.9g | ||
| Protein 23.1g | 46% | |
Alton Brown's 2-Hour Mustard Brine for Pork Chops or Roast
By: KITTENCAL
Oct 23, 2006
This is a recipe from Alton Brown on the food network, the regular recipe stated 1 cup salt but I cut it down to 3/4 cup you could even reduce the salt down to 1/2 cup but go ahead and use the 1 cup if you wish, remember kosher salt ONLY or you will not be able to eat the chops, and only brine the pork for 2 hours, NO MORE than that! You can use less than 5 large thick-cut pork chops or you might be able to fit more pork chops than five, just make certain that the meat is completely covered with the brine though.
5 pork chops
Ingredients
- 5 thick loin-end pork chops (can use less, or use what ever cut pork you wish)
- 3/4 cup kosher salt (DO NOT use regular white table salt!)
- 1 cup brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon mustard powder (do not use prepared mustard!)
- 2 cups cider vinegar (heated until hot)
- 1 lb ice cube
Directions
1
In a large plastic container with a lid, put the salt, peppercorns and mustard powder; add in the HOT vinegar and swirl to dissolve the sugar and salt completely.2
Let the mixture stand for 20 minutes at room temperature to develop flavor.3
Add in the ice cubes and shake to melt most of the ice.4
Add in the pork chops, making certain that the meat is completely covered with the brine.5
Cover with lid and refrigerate for 2 hours (NO MORE than 2 hours!).6
Rinse the pork well under cold water before cooking.7
Cook as desired.
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- Course > Condiments, etc. > Marinades & Rubs
- Main Ingredient > Meat > Pork > Chops
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Occasion > Dinner Party
- Occasion > Holiday/Event
Featured Reviews for This Recipe
From: chocmarsh
On Jul 15, 2008
This is the fourth time I've used this brine recipe and it has been fabulous every time. Not sure what others are doing differently. My husband hates vinegar and never noticed the taste. I'm hooked!
From: snuqueen
On Jun 22, 2008
I think the vinegar "cooked' my chops! I have brined many times, but never used vinegar. I soaked 6 sirloin chops in the recipe for 2 hours and they were gray coming out of the brine. I then grilled them low and slow, and they were horrible. Very dry and I didn't cook them very long. The flavor was OK, but they were dry and tough. I used natural, non-pasturized cider vinegar. Maybe it was too strong....I will not be using vinegar in my brine anymore!
From: IngridH
On Apr 14, 2008
Very yummy! I remember seeing this on good eats, and how good it sounded then. I didn't taste the vinegar or salt at all, but the chops were incredibly moist and tender. I used 3/4 inch thick bone in chops, and let them sit in the brine for 1.5 hours. After a good rinse, I peppered them and we put them on the grill. We will definately use this method again.
From: Cdubs
On Oct 26, 2006
oh my! Incredibly good. I have to say this is the first time in my life I have loved pork chops. We grilled them and that put them over the top. Moist and smokey and well seasoned. I still can't believe how much of a difference this made in the flavor and juiciness of the meat. This is the only way I ever want to have pork chops!
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