Brined Pork Chops

Submitted by ellie_

"Delicious fried pork chops perfect for an autumn supper with mashed potatoes and fall vegetables. Recipe adapted from Cooking Light (November, 2003) Prep time includes brining time."

 

• Ready In: 9hrs 30mins
• Ingredients: 15
• Serves: 4

ingredients

• 3 1⁄2 cups water
• 1⁄4 cup kosher salt
• 3 tablespoons brown sugar
• 1⁄2 teaspoon vanilla
• 1 cup ice cube
• 4 pork chops (bone-in 1 inch thick)
• 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
• 2 teaspoons pepper
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon ground cardamom
• 1⁄4 teaspoon cinnamon
• 1⁄2 teaspoon garlic salt
• 2 tablespoons flour
• 2 teaspoons olive oil

directions

1. In a large bowl combine water and salt, stirring until salt dissolves.
2. Add next 3 ingredients (sugar- vanilla), stir until sugar dissolves.
3. Stir in ice and add pork chops.
4. Cover and refrigerate for at least 8 hours.
5. Drain and remove pork chops from brine.
6. Discard brine.
7. Combine next 7 ingredients (sage-garlic), rub both sides of pork chops with spice mixture.
8. Refrigerate at least 30 minutes.
9. Place flour in large plastic bag and add chops, shake well to coat chops.
10. Place chops on plate before frying.
11. Heat oil in large skillet over medium high heat.
12. Add chops, cook 5-10 minutes per side, depending on degree of doneness desired and thickness of chops.

Reviews

[Dorel]

The best pork chops I've had in years. I halved the recipe for the 2 of us. I didn't half the brine as I wanted to make sure I had enough. I brined the full 8 hours. I halved the spices and followed the recipe exactly. My husband is the pickiest eater alive, he usually will only eat plain food and turned up his nose when I mentioned the spices.He couldn't imagine cloves, cinnamon and nutmeg with pork chops. He was sceptical till he tried it and then said "wow" you can make this anytime you want to. So thanks for posting such a delicious recipe.

 

[NewEnglandCook]

Great recipe. Nice flavors and easy prep. It made a great crust carmelization. Hope to make again soon.

 

[D. Duckie]

Wow - terrific flavor and moist! I substituted allspice for cardamom as that's what I had available. My husband, who can take or leave pork chops, complimented me twice on these. Definitely will make these again with the brine and probably will look to shake up the spices for variety.

 

[Good Vibe Goddess]

I was curious about both the brining, and the mix of spices. The brining went well, and made for a very juicy pork chop. However, no one in our family liked the spice mixture, though as I said the chops were very moist and I will have to try brining again but with a different rub.

 

[Sass Smith]

These were great - very very flavorful. I only had about 3-4 hours of brining time, but I poked holes in my chops to speed it up and it seemed to work. I served them with Recipe #128804, Baked Sweet Potatoes With Brown Sugar-Pecan Butter, and with some tortellini alfredo...it was a rich meal but perfect for the nasty October weather :)