Double Cut Brined Pork Chops
Sindi
I also learned this recipe from Corner Cooks. Pork chops taste so much better after the brining process. It takes time, but it’s worth it!
ingredients
- 2-4 2-inch pork double cut pork chops
- 3 cups water
- 1 tsp Kosher salt
- 1 cup honey
- 1/2 cup lightly packed brown sugar
- 2 T black peppercorns
- 1 bunch fresh rosemary
- 1 garlic bulb, unpeeled, sliced in half, crosswise
- 1 Spanish onion, thinly sliced
- 1 bay leaf
- 1 T mustard seeds
- 3 T coarsely cracked black pepper
- 1 1/2 T fennel seeds, coarsely chopped
- olive oil
directions
- 1
Place the water, salt, honey, brown sugar, peppercorns, rosemary, garlic, onion, bay leaf, mustard seeds and nutmeg in a large pot and bring to a boil over high heat.
- 2
Let cool. Transfer the brine to a large glass or ceramic bowl and add the pork chops, making sure they’re completely submerged. Cover and refrigerate for 2-4 days.
- 3
Remove the pork chops from the brine (they will be pinkish) and discard the brine.
- 4
Combine the pepper, fennel seeds and salt on a large plate. Pat dry the pork chops and lightly rub with oil. Coat them with the pepper and fennel mixture. Place a large ovenproof skillet over medium-high heat and when it is hot, add 1 T of oil.
- 5
Add the chops and cook until they are well browned, about 3 minutes on each side. Transfer to the oven (while in skillet) and bake until they are firm to the touch, about 12-15 minutes in a 500 degree oven.
- 6
Let sit out for 5-10 minutes before serving.
Source: Sindi
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