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Old 09-07-2005, 01:04 PM   #1
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Brining pork questions

OK, I have never tried this, but have noticed some chat about this. What are the pros/cons? I am assuming the pork is juicier, yes? What brine do you folks use? Similar to chicken brining? 1/4 cup coarse salt, 1/4 cup brown sugar to a liter or so of water and whatever herbs strike your fancy? And how long? Hopefully not overnight as my chops are for dinner tonight.

Anyone around to give me a heads up?

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Old 09-07-2005, 01:12 PM   #2
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Modern pork chops are as lean as chicken. As a result, they can easily end up dry.

Use the same brine as you would for chicken with changes in the flavorings according to your fancy. Pork chops can be brined in a couple of hours, so now is a good time to do it for dinner.

What are you waiting for, get going now, right into the kitchen.
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Old 09-07-2005, 01:13 PM   #3
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Going....WAIT...what herbs would you suggest for pork?
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Old 09-07-2005, 01:16 PM   #4
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Yeah it will make your chops much juicier and more flavorful. It also gives you some leeway so if you do accidentally overcook the chops they will not be dry and gross. You can use the brine you described or you can get fancy. Any herbs you want to throw in would be great. I would not brine them for more than 2 hours though.

Here is a brine from Alton brown that I have used for pork chops before and it worked very well.

1 cup salt
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder
2 cups cider vinegar, heated
1 pound ice cubes

In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
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Old 09-07-2005, 01:19 PM   #5
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Cool, thanks GB! I will do that.

Why not more than two hours though?
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Old 09-07-2005, 01:19 PM   #6
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Quote:
Originally Posted by Alix
Going....WAIT...what herbs would you suggest for pork?
I like sage or thyme with pork.
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Old 09-07-2005, 01:23 PM   #7
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Quote:
Originally Posted by Alix

Why not more than two hours though?
It will soak up too much liquid and the texture will suffer. You could probably do three hours without ruining it, but I think two is ideal. Try 2 tonight and then 3 next time and you will see what happens. Who know, you might like 3 hours better.

For a roast or something larger you would want to give it more time, but for something as small as a chop a few hours will do
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Old 09-07-2005, 01:34 PM   #8
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OK, two hours and some sage and thyme it is. Thanks guys. I am off to make lunch now.
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Old 09-07-2005, 01:37 PM   #9
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Can't wait to hear a review
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Old 09-07-2005, 02:05 PM   #10
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I'll post it either tonight or tomorrow AM.
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