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Pork Chop Brine

Source of Recipe

Internet


Recipe Introduction

This is just a general set of ingredients and directions. You could add different herbs, substitute apple cider (or juice) for some of the water, etc. You want to keep the ratio of liquid, salt and sugar the same. This is enough for 4 1-inch chops. Most people seem to recommend a brining time for pork chops of about one hour per inch of thickness � which is what I did. Some (including folks I trust) recommend up to 12 hours. I always end up with WAY too salty chops when I do this.

List of Ingredients

1/2 c. kosher salt
1/2 c. sugar
1/2 t. whole black peppercorns
1 head of garlic, halved crosswise
2 sprigs of thyme



Recipe

Bring 2 cups of water to a boil. Add the rest of the ingredients. Stir to dissolve the salt and sugar. Add 5 cups of ice cubes. Stir until cooled. Place the chops in a zipper top bag and add the brine. Place in a dish in the refrigerator. Chill, turning occasionally for 1 hour per inch of thickness.

Rinse pork before using.