Does it take an act of God to get the salt to dissolve?! I've made this 4 or 5 times and the salt never dissolves completely even though I have the vinegar the temprature of napalm....
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I loved this brine i rinsed my chops well and they were not salty at all. I brined for 1 1/2 hours and thought it would have been even better had I brined for the full 2 hours.
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I made this, but using 1-inch thick pork chops that I had in the freezer. I only brined them for about 1.5 hours or a bit less because there was simply less meat there than this recipe calls for and I was afraid of making them too salty. They were certainly more moist and tasty than your typical pan fried chop would be without brining and I can see where some people might consider them too salty. I liked them and will perfect this method in the future under better circumstances.
Just remember: people have different tastes so figure out what you like and go with it.
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Don't know why so many reviews complain of "too salty" or "too 'vinegary' "... I got nervous after starting this because of the reviews and shorting the time to just over an hour, wish I'd left for the entire two hours because these turned out really nice. I used boneless center cut chops about 1-1/2 to 2" thick, added some fresh thyme to the bryne, hit them hard in a hot cast iron pan, put some chicken broth in the pan (with the thyme from the brine) and put in the oven at 325 for 1/2 hour to finish... came out very nice.... Yes, the cider does make the meat a bit gray colored.
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This is REALLY good. My husband doesn't like pork, but loves this. I used apple cider instead of cider vinegar, and we grilled it. Soooo good.
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I followed the recipe exactly and it was so salty that we choked them down. I used kosher salt and less of it--1/2 cup. I only soaked for 2 hours. Was I supposed to rinse them for a long time? I did rinse them, but not enough, apparently.
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The most moist pork chops I have ever had! I have the lap band and my meat has to be very tender and very moist for me to get it down and this was sooooo flavorful also.
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Very moist and flavorful on the grill. For my next feat, I'll be brining a double pork roast and smoking it.
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I miss read the recipe before I went to the store and thought it said "apple cider". I made it with apple juice instead of vinegar. It turned out GREAT! I put a rub on it and barbecued it. It was very moist and delicious.
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used this with extra thick boneless chops.
Rinsed and broiled in the oven for about 7 minutes a side. Turned out yummy and moist as anything.
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This is the fourth time I've used this brine recipe and it has been fabulous every time. Not sure what others are doing differently. My husband hates vinegar and never noticed the taste. I'm hooked!
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I think the vinegar "cooked' my chops! I have brined many times, but never used vinegar. I soaked 6 sirloin chops in the recipe for 2 hours and they were gray coming out of the brine. I then grilled them low and slow, and they were horrible. Very dry and I didn't cook them very long. The flavor was OK, but they were dry and tough.
I used natural, non-pasturized cider vinegar. Maybe it was too strong....I will not be using vinegar in my brine anymore!
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Very yummy! I remember seeing this on good eats, and how good it sounded then. I didn't taste the vinegar or salt at all, but the chops were incredibly moist and tender. I used 3/4 inch thick bone in chops, and let them sit in the brine for 1.5 hours. After a good rinse, I peppered them and we put them on the grill. We will definately use this method again.
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I've tried this recipe twice now, thinking I did something wrong the first time I made it. Both times I did everything as stated, including rinsing the pork well before grilling. Both times the meat was very tender, but waaay too salty and vinegary. I could handle the salt part, but the vinegar taste we did not like at all.
If I ever make this recipe again, which I doubt, I will cut the salt and the vinegar in half. Maybe marinating it for a shorter period of time would help, but then I am not sure the meat would be tender.
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This is indeed the best Brine ever!!!! I combined it with Stuffed Pork Chops and it produced the best chops we ever ate! Next time I will use just the brined chops and put them on the grill outside. Thanks for sharing. Ingrid
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I'm not rating this because I've never used brine before so I'm not sure what went wrong. Follwed the recipe to a "T" (kosher salt, etc.), washed the pork off before grilling. They were still VERY salty and vinegary. Hubby ate his, but my son and I didn't finish ours.
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oh my! Incredibly good. I have to say this is the first time in my life I have loved pork chops. We grilled them and that put them over the top. Moist and smokey and well seasoned. I still can't believe how much of a difference this made in the flavor and juiciness of the meat. This is the only way I ever want to have pork chops!
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