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Old 07-14-2007, 09:37 PM   #1
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Brine pork chops?

I bought some thin boneless center cut chops today and was reading a few threads on this forum about cooking them. One mentioned using a brine..ISO: Pork chops and pork gravy information

Would buttermilk work OK for a brine? I have some that I need to use up. I'd brine them overnight and then crock pot them tomorrow (searing first).

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Old 07-14-2007, 09:48 PM   #2
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Buttermilk would be a marinade, not a brine. A brine must contain salt.
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Old 07-14-2007, 10:55 PM   #3
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Angie, save your buttermilk for some yummy cornbread. I have a great recipe. I'll post it tomorrow because I'm about to fall asleep in my soup right now. If you don't want to eat the cornbread right away, you can freeze it for later.
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Old 07-14-2007, 11:10 PM   #4
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Quote:
Originally Posted by GB
Buttermilk would be a marinade, not a brine. A brine must contain salt.
Sooo..shoud I brine them in salt water?

I'm sorry, I've never done pork before. Hubby has bad memories of fatty, gristly chops so I've always stayed away.
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Old 07-14-2007, 11:10 PM   #5
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Quote:
Originally Posted by Katie E
Angie, save your buttermilk for some yummy cornbread. I have a great recipe. I'll post it tomorrow because I'm about to fall asleep in my soup right now. If you don't want to eat the cornbread right away, you can freeze it for later.
Please do! I love corn bread!
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Old 07-14-2007, 11:19 PM   #6
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Honestly, Google is an amazing thing. I used to spend hours, looking through cookbooks, encyclopedias, dictionaries, medical books, etc.

Google is the best invention since the internet.

RECIPE FOR Baked Buttermilk-Brined Pork Chops

Lee

Edit: Hmmph, I came back to this thread to look at the recipe link I left you, angie, and it didn't work.

Try this one Buttermilk-Brined Pork Chops Recipe - Pork - MyRecipes.com

Lee
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Old 07-14-2007, 11:27 PM   #7
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Thank you! I am actully Googling crockpot pork chops recipes as we speak!
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Old 07-15-2007, 08:42 AM   #8
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My basic brine is to every qt. of water add 1/4 cup kosher salt, 2 T. granulated sugar, & 2 T. brown sugar. To this you can add whatever herb/spice you'd like or not add anything else.

Mix all together, submerge your chops in the brine for 4-6 hours, drain, rinse and go on with your recipe.
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Old 07-15-2007, 10:26 AM   #9
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After brining the meat, you can cook it the usual way. The meat will be juicier and more forgiving in case you overcook it. Brining is easy and people will definitely notice the difference. Good luck!
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Old 07-15-2007, 11:43 AM   #10
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I like to take a fraction of the liquid used for the brine (usually one cup of water), bring it to a boil, add ALL of the salt for the brine, plus herbs/spices for flavoring. I usually use garlic, pepper, thyme, and rosemary for pork (chicken will get the same thing, plus sage). Once it hits a boil, I immediately remove it from the heat, and stir for a minute or so to dissolve the salt, then let it sit and steep for a few minutes. After that, I'll add the remaining water (usually, 3 c), cold, to chill the brine down, stir well, then pour over the meat, and let it brine for a few hours.

I usually grill chops and chicken that I've brined.
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