Alton Brown's 2-Hour Mustard Brine for Pork Chops or Roast Recipe #191816
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.
by KITTENCAL
2 hours | 2 hours prep
5 pork chops
- 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
- 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.
- Let the mixture stand for 20 minutes at room temperature to develop flavor.
- Add in the ice cubes and shake to melt most of the ice.
- Add in the pork chops, making certain that the meat is completely covered with the brine.
- Cover with lid and refrigerate for 2 hours (NO MORE than 2 hours!).
- Rinse the pork well under cold water before cooking.
- Cook as desired.
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5 stars