brine to tenderize pork chops

Loin chops, like other chops from the pig's loin, are some of the tenderest cuts on the pig. You can also make this whole process of cooking pork chops easier by using just one pan. Season with salt, cracked pepper, garlic powder, chilli powder and onion power. What Meats Should You Brine? Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine. Flip and continue to cook until the pork chops and breading are golden on all sides. Here is our step-by-step recipe for perfectly cooked, perfectly juicy pork chops. Once the chops are golden on the underside, you flip them and transfer the skillet back to the oven. Memorize This Brine Solution for Never-Dry Pork Chops We use a basic brine solution of 1/4 cup (4 tablespoons) salt to 1 quart (4 cups) of water. Turn down the heat if it becomes excessive. When you cook a piece of meat like pork, a great deal of the meat's internal moisture is "squeezed" out of the proteins that make up the meat. Wine, especially red wine, works great as the tenderizing portion of a marinade. % of people told us that this article helped them. You may need to visit a butcher or specialty grocer to get a suitable cut of pork belly for your cooking project. After you bring your pork chops home, time to brine! ", http://www.fitday.com/fitness-articles/nutrition/healthy-eating/myth-or-fact-pork-that-is-slightly-pink-will-make-you-ill.html, http://www.finecooking.com/articles/marinades-flavor-tenderize.aspx, http://allrecipes.com/recipe/wine-marinade/, https://www.sciencelearn.org.nz/resources/1945-fruit-enzymes-tenderise-meat, http://whatscookingamerica.net/Pork/BriningPork.htm, http://www.bettycrocker.com/how-to/tipslibrary/charts-timetables-measuring/timetable-roasting-meats, http://www.epicurious.com/recipes/food/views/Cider-Braised-Pork-Shoulder-with-Caramelized-Onions-105913, http://www.foodsubs.com/MeatPorkLoin.html, http://www.saveur.com/article/collection/pork-belly-recipes, http://sugarmtnfarm.com/2014/04/04/what-good-is-a-pig-cuts-of-pork-nose-to-tail/, http://www.clovegarden.com/ingred/ap_pigc.html, http://amazingribs.com/recipes/porknography/pork_cuts.html#loin, consider supporting our work with a contribution to wikiHow. However, I also prefer to brine my pork chops. This was a great help. ", good as higher-priced cuts. However, unlike chicken, which is naturally tender, and beef, which can be kept tender by cooking to rare or medium rare, pork can be quite tough and, according to conventional wisdom, must be cooked through (though this has recently come into question). Buy 2-4 pork chops — center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each) (1-1/2 Inch thick each). X Pick another answer! Remove … Add buttermilk, brown sugar, 2 Tablespoons olive oil, garlic, hot sauce, and spice mixture to a large shallow bowl. For instance, pineapple, which contains the enzyme bromelain, and papaya, which contains the enzyme papain, are both excellent tenderizing ingredients. Remove the chops from the brine; if you didn't brine, remove the chops from their packaging. For a great brine recipe, combine 1 gallon (3.8 L) water, 3/4 cup salt, 3/4 cup sugar, and black pepper to taste in a large bowl and stir to dissolve (heating the water in a pot can speed up the dissolving process). Meanwhile, combine brown sugar, garlic powder, paprika, onion powder, mustard powder, salt, and … And also mushy, not usually a plus. Read on for another quiz question. Preparing Tender Pork Sear the pork, then bake it. Place the pork chops in a shallow dish and pour the brine over top. [1] Add the pork chops to the brine, ensuring they are completely submerged. "I was tired of spending money and winding up with tough meat until every family member hated pork. Combine all, except ice and meat. Combine brine ingredients in a saucepan and bring to a boil. — to a stovetop burner to sear the pork chops. If your meat tenderizer is labeled as "seasoned", it will usually contain salt — in this case, don't season with extra salt before cooking. To tenderize pork before cooking it, try breaking up the tough muscle by hitting it with a meat mallet evenly across the surface of the meat. If you prefer your pork chop to be tender and juicy you're on the right channel. Just give it time to totally thaw out and absorb the marinade/brine before cooking. ", "Very well explained details that I would not have considered or discovered on my own. Nope! This article has been viewed 556,448 times. If you're using thinner or boneless pork chops, you can brine for just 15-30 minutes. Remove the … Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Research source Add rosemary and garlic to the bowl. you can’t beat a two hour brine and a twenty minute smoke. Season the pork chops. Add the ice cubes and stir until almost all are melted. Exactly! https://www.williams-sonoma.com/recipe/basic-pork-brine.html A very few ingredients, like uncooked pineapple juice, contain enzymes that can break down meat fibers and make them more tender. Choose another answer! The gentle heat of the oven helps us control the rate of cooking a little better and also prevents the outside from getting tough and dry before the middle has finished cooking. The recipe for this brine is half apple juice and half water, plus kosher salt, brown sugar, whole spices and a … Set the chops aside while the oven finishes heating. Add your meat. Not quite! Grill the chops for 4 to 6 minutes per side, rotating the chops to get cross-hatch grill marks. You will have enough brine for 5 thick chops. We use cookies to make wikiHow great. Place in a ceramic dish or heavy freezer bag. Not quite! Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. If you cut into the pork as soon as it's done, those juices spill out, but if you let it rest, the fibers will re-absorb the juices, leaving the pork more tender. So if you have the time, you can get tender pork for a fraction of the cost of a loin cut. No. For easier tenderizing, use a commercial meat tenderizer by wetting the surface of the meat, and then sprinkling the tenderizer over the meat. wikiHow marks an article as reader-approved once it receives enough positive feedback. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Pat dry with paper towels. Heat the oven and skillet. Brine the pork chops (optional). Once sugar and salt are dissolved, remove from heat and cool completely. Step 5: Cook the pork chops. Place a large ovensafe skillet in the oven to heat as well. With a simple pork chop brine, it is super easy to get flavorful chops every time! Got a tip, kitchen tour, or other story our readers should see? Heat up the skillet in the oven while you get the rest of the meal prepped, then transfer it — carefully! It’s not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it. Pour cooled brine over pork chops and refrigerate at least 30 minutes or up to 2 hours. Marinades do not usually tenderize. While searing is great for giving your pork a delicious exterior "crust", using direct heat to cook your pork completely can easily lead to a tough, over-cooked piece of meat. I fry them the least amount of time that I can. And by “a littler longer to cook,” I’m really only talking about a few minutes. 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