Brine-Cured Pork Chops Recipe

Name: Brine-Cured Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dark brown sugar, packed; 1/4 cup kosher salt; 10 black peppercorns; 5 juniper berries; 5 bay leaves; ⅛ cup fennel seeds; 1 cup mixed fresh herbs (rosemary, thyme, sage, oregano); Peel of 1 orange; 1 quart boiling water; 3 quarts cold water; 12 center-cut pork chops; 2 tablespoons virgin olive oil

Servings: persons

1/2 cup dark brown sugar, packed
1/4 cup kosher salt
10 black peppercorns
5 juniper berries
5 bay leaves
⅛ cup fennel seeds
1 cup mixed fresh herbs (rosemary, thyme, sage, oregano)
Peel of 1 orange
1 quart boiling water
3 quarts cold water
12 center-cut pork chops
2 tablespoons virgin olive oil

1
Combine all the ingredients except the water, pork chops and olive oil in a large glass, ceramic or plastic container.
2
Add the boiling water and stir to completely dissolve the sugar and salt.
3
Stir in the cold water to cool the brine.
4
Lay the chops out in 1 layer in a large nonreactive pan and completely cover them with the brine.
5
If a chop floats to the surface, weigh it down with a plate.
6
Cover and refrigerate for 12 to 24 hours, depending on how much flavor you want the meat to acquire.
7
(If the chops must be stacked, change their positions in the brine often.)
8
Heat a grill or broiler.
9
Drain the pork chops, discarding the brine, and pat dry with paper towels.
10
Brush the chops with the oil and grill or broil for 5 to 6 minutes per side.
11
Put the chops on a rack in a pan to catch the drippings and loosely cover with foil.
12
Set aside in a warm place for 6 to 8 minutes and serve.

1195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup dark brown sugar, packed, 1/4 cup kosher salt, 10 black peppercorns, 5 juniper berries, and more.

Yes, Brine-Cured Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brine-Cured Pork Chops

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