My simple pork chop method

[buckytom]

Scott, the brine I use takes a little work to make, but it tastes fantastic, especially as it penetrates the pork fat.


4 cups of water
3 Tbsps of sea salt
2 Tbsps of molasses
2 Tbsps of black peppercorns, ground
4 Tbsps of sugar
2 Tbsps of dark brown sugar
2 whole limes, squeezed and quartered
3 Tbsps of apple cider vinegar
10 dried bay leaves
15 allspice berries
3 Tbsps of garlic powder
1 large onion, quartered
2 small apples, quartered
5 cloves (the prickly spice)

Grind spices, add everything to a pot and bring to a boil. Turn off heat, add some ice, let brine cool. Pour over chops in gallon ziploc bags and let marinate overnight.

 

[Kayelle]

That's really gilding the lily for brining one pork chop Bucky. As you know, only the correct proportions of water and salt are really necessary. I do have a 5lb pork loin I'll be brining for smoking, and I'll give your recipe a go so thanks.

 

[buckytom]

Lol, oops, I should have said this recipe is for 6 to 8 chops. I guess you can always brine them, then freeze them to cook later.

Hmm, I'm interested at how well this will do with a lean cut such as a loin. I usually use very fatty loin chops, or even better, shoulder chops.

 

[Addie]

Since Pirate has been doing my shopping, he has been buy two pork chops that are two inches thick. No, you won't find them in with the regular chops. You have to ask the folks in back to cut them for you that way.

I keep telling Pirate there is no way I can eat something so big like that. So I cut off what I know I can handle and he ends up with 1.75 chops. I think he does it deliberately. He loves pork!

 

[CraigC]

Scott, the brine I use takes a little work to make, but it tastes fantastic, especially as it penetrates the pork fat.


4 cups of water
3 Tbsps of sea salt
2 Tbsps of molasses
2 Tbsps of black peppercorns, ground
4 Tbsps of sugar
2 Tbsps of dark brown sugar
2 whole limes, squeezed and quartered
3 Tbsps of apple cider vinegar
10 dried bay leaves
15 allspice berries
3 Tbsps of garlic powder
1 large onion, quartered
2 small apples, quartered
5 cloves (the prickly spice)

Grind spices, add everything to a pot and bring to a boil. Turn off heat, add some ice, let brine cool. Pour over chops in gallon ziploc bags and let marinate overnight.

What, no beer? You holding out on us?

 

[Chief Longwind Of The North]

There is only one way to make that chop better, put it on a plate in front of me.

The brines and other flavorings that go so well with pork don't make it better, in my opinion, but are equally great. Oh, maybe grilling it over charcoal makes it better.

Another way to lightly alter the flavor, and it's very good, is to add 2 tbs. Sherry wine to the chops for the last minute of cooking time in the pan. After adding the wine, cover and let cook for that last minute. Then proceed as you normally would by finishing in the oven.

Seeeeeya; Chief Longwind of the North

 

[roadfix]

I didn't know that about snipping the fat cap. Learned something new.

 

[Andy M.]

I have never seen a fat cap on a pork chop that thick. You have to cut through the silver skin layer between the fat and lean in order to prevent curling.

 

[Chief Longwind Of The North]

I have never seen a fat cap on a pork chop that thick. You have to cut through the silver skin layer between the fat and lean in order to prevent curling.

Well said, Andy. It is truly the connecting tissue that shrinks and caused the meat to deform. Good call. However, scoring the fat will allow more of it to render out, making it a little crispier.

Seeeeeeya; Chief Longwind of the North

 

[GilliAnne]

Yum. I do the fat cutting thing with bacon for the same reason. Interesting that your chop took such a short time to cook in the oven. I usually grill mine (broil in American-speak?) for about 18 -20 minutes, turning them frequently. I usually have to mark down on paper each time I turn them because otherwise I lose count!

Gillian

 

[Scott-180]

I have never seen a fat cap on a pork chop that thick. You have to cut through the silver skin layer between the fat and lean in order to prevent curling.

I think we must have fatter pigs in the UK Andy!

We specialise in obese livestock

 

[Andy M.]

I think we must have fatter pigs in the UK Andy!

We specialise in obese livestock

You're the lucky ones. Our pork has been bred to be very lean to satisfy our fat fearing society.

 

[Scott-180]

You're the lucky ones. Our pork has been bred to be very lean to satisfy our fat fearing society.

We used to keep pigs on our farm when we were growing up and my mum would feed them doughnuts everyday. The pork chops they produced had more fat on them than meat!

 

[Mad Cook]

Nicely done. And I love the fluted fat cap.

Stops the skin and fat shrinking so the chop doesn't curl up.

 

[Mad Cook]

I think we must have fatter pigs in the UK Andy!

We specialise in obese livestock

And Scott hit the pig (sorry - nail) on the head when he said that it came from a butcher (ie not a supermarket)

I don't know about chops in the US but over here Supermarket meat departments seem to cater for people who don't like a lot of meat.

 

[buckytom]

Stops the skin and fat shrinking so the chop doesn't curl up.

That's been mentioned a few times in this thread, and dozens of times in others.

But thanks, sweetie. Never hurts to hear a good idea again. And again.

 

[Mad Cook]

I have never seen a fat cap on a pork chop that thick. You have to cut through the silver skin layer between the fat and lean in order to prevent curling.

You don't have to eat the fat (but I do!!!) but it does make the meat succulent if you cook the chop with the fat still on it.

 

[Kayelle]

American pork is so lean now days, I've been known to wrap thick pork loin slices in bacon before frying, just like a bacon wrapped Filet Mignon.

 

[Chief Longwind Of The North]

American pork is so lean now days, I've been known to wrap thick pork loin slices in bacon before frying, just like a bacon wrapped Filet Mignon.

This is why I prefer pork steaks. The have better marbling. I can work around the connecting tissue.

Seeeeeeya; Chief Longwind of the North

 

[Addie]

When I want a special cut of any meat, it is worth the trip over to Everett to where my butcher has a shop. They get the meats by the whole animal and cut them down to requested cuts. Pirate loves those two inch porkchops. They also give me a long strip of fat cap, no charge. He wraps the chops in it, and the meat is so tender and juicy when you cut into them. I have a fat separator and use it frequently. The font that is left makes the greatest gravy.

Pirate is always surprised with all the kitchen gadgets I have. Holiday meals in this home is worth whatever it takes to make the food very special.