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Old 10-26-2004, 06:46 PM   #1
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Brining II...

After doing my first brining with Audeo and mudbug on a turkey, I finally got around to trying it on pork chops. Typically, I had been searing them in a pan and finishing in an oven. This time I brined them overnight and just put them in the oven on a broiler pan. They were incredibly moist, and it you're tired of dry pork chops, you ought to give it a try.

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Old 10-26-2004, 07:38 PM   #2
 
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Otter, if you have been getting them dry, try broiling them for 7 minutes a side, as you would as steak...(I'm thinking thick chops, here)...but yes, brining will add to the juiciness, too!
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Old 10-27-2004, 06:29 AM   #3
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aren't brined pork chops awesome?
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Old 10-27-2004, 09:34 AM   #4
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Quote:
Originally Posted by luvs_food
aren't brined pork chops awesome?
We really liked them, and not that much effort compared to trying to fit a brining pan for a tukey in the fridge.
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Old 10-27-2004, 10:10 AM   #5
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I think brining is such a great and easy step to take and really adds a lot to meats!

Otter, what did your pork chop brine consist of?
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Old 10-27-2004, 10:55 AM   #6
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I did the same thing last week, Otter. Brined some pork loin chops (about an inch thick) for four hours (using salt, maple syrup and garlic), then grilled them. Without question, they were incredibly moist and the most tender chops I can remember. I am truly hooked on brining now!
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Old 10-27-2004, 11:27 AM   #7
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oh man, audeo, your brine sounds sooo good, gonna try it next time i make chops...
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Old 10-27-2004, 12:35 PM   #8
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Quote:
Originally Posted by GB
I think brining is such a great and easy step to take and really adds a lot to meats!

Otter, what did your pork chop brine consist of?
I'm not as adventurous as Audeo - I just did a basic salt the first time to see what it would be like. Thinking salt and sugar the next time and maybe The Full Monty the third time.
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Old 10-27-2004, 12:38 PM   #9
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be careful otter, cooking while doing the full monty can be dangerous.....
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Old 10-27-2004, 12:40 PM   #10
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Yeah, just ask Jamie Oliver
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