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Old 03-23-2006, 09:10 AM   #11
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Yeah Hopz has a very good point here. Pork no longer needs to be cooked till there is no pink.

The good thing about brining is that it gives you a little insurance agaist overcooking. Even if you overcook it a bit it will still be juicy.

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Old 03-23-2006, 09:18 AM   #12
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Originally Posted by In the Kitchen
... My pork chops are always dry no matter what I do. ...
I keep kosher and do not cook pork, but, if your chops are always dry it means only one thing, you are overcooking them. Pork is by far the most tender meat there is and the easiest one to cook at that.
I haven't read the recomendations above, I'm sure there was a good one about the brine.

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Old 03-23-2006, 07:11 PM   #13
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I don't like the taste that the brine imparts. If I don't use a quick marinade, I'll season with just kosher salt and black pepper. I can taste the difference in a brined pork chop and one that was seasoned just before it was grilled or pan seared.

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