Brined Pork Chops

"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."
 
Brined Pork Chops created by Dorel
Ready In:
9hrs 30mins
Serves:
Units:

ingredients

directions

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

@ellie_
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  1. NewEnglandCook
    Great recipe. Nice flavors and easy prep. It made a great crust carmelization. Hope to make again soon.
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. 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 :)
     
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