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Old 06-26-2011, 12:35 PM   #1
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Brining pork chops before frying?

Hi all! I have recently discovered the benefits of brining pork chops before grilling or broiling, the difference in texture and flavor is amazing. However, tonight I am going to bread them in panko and fry them. Will brining work with a fried pork chop? Or would it be better to soak them in seasoned buttermilk for a few hours?

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Old 06-26-2011, 01:15 PM   #2
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Brining will work for frying pork chops. You can season the brine as you sould the buttermilk as long as you have the salt needed.
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Old 06-26-2011, 01:29 PM   #3
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Actually I hear this more and more. As pork is much leaner today and thus not as flavorful as in the days past, it is a good idea to brine it or even marinad it especialy for grilling.
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Old 06-26-2011, 08:47 PM   #4
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Thanks guys, brined them and fried them, they were fantastic, juicy and flavorful.
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Old 07-01-2011, 08:25 PM   #5
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But doesn't brining (salt and water) just obliterate any natural proteins in the meat?
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Old 07-01-2011, 09:10 PM   #6
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Quote:
Originally Posted by MyCrummyApartment View Post
But doesn't brining (salt and water) just obliterate any natural proteins in the meat?

Not sure what you mean by 'obliterate any natural proteins'. I'm not aware anything like that happens. You can still brown the meat as part of the cooking process and it tastes great.
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Old 07-02-2011, 12:20 AM   #7
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I mean by injecting salt water into the meat you are instantly changing the composition of the cells and hence the minerals and nutrients in the meat. Salt breaks down proteins, which is basically why cured meats have ZERO health benefits.

Hey I am all for trying this out for a tasty tactic, but my hunch is that a brine kills a lot of the hidden goods in the protein, while also risking sending Grandma to emerg cause you forgot about her low sodium diet.
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Old 07-02-2011, 02:41 AM   #8
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lol, yeah, brining isn't good for low sodium diets.

exercise, get your (or grannies) bp under 140/80, and brine away.
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Old 07-02-2011, 10:00 AM   #9
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Originally Posted by MyCrummyApartment View Post
I mean by injecting salt water into the meat you are instantly changing the composition of the cells and hence the minerals and nutrients in the meat. Salt breaks down proteins, which is basically why cured meats have ZERO health benefits.

Hey I am all for trying this out for a tasty tactic, but my hunch is that a brine kills a lot of the hidden goods in the protein, while also risking sending Grandma to emerg cause you forgot about her low sodium diet.
You are the only person to mention this possible side effect of brining so I'm at a loss. Do you have any sources you can link so I can read up on it?

Small point, brine isn't injected. The meat is soaked in a salt water solution and is drawn into the meat through osmosis.
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Old 07-02-2011, 10:15 AM   #10
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Small point, brine isn't injected. The meat is soaked in a salt water solution and is drawn into the meat through osmosis.
Symantecs. Still eating a chemical composition of salt.

Here is a good place to start your research:



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