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I am making another one of your pork chop recipes the -Pork Chops with Dijon Sauce. I would like to use the sugar/salt brine from this recipe but wonder if I should leave out the lemon, thyme, coriander and brine only with the sugar/salt combo? What do you think?
Hi Amanda, sure you could do that. Or include an aromatic that would go with whatever recipe you are making.
Hi Elise: your pork chop recipe reminded me that I haven’t made my chops braised with sauerkraut and cider for about a year. I was thinking about whether brining would help that recipe and surfing the internet when I stumbled on this one:
I’d like to try this with sous vide.
Do you think this would this work with a pork tenderloin? An interesting combo…sugar and salt.
I don’t see why not.
Brining pork chops is an absolute requirement, it makes ALL the difference.
Elise, my family & I love your Mom’a Perfect Pork Chops so much that it is now the only way I prepare them. Could I use this brine before the rub, or do you think the flavors would fight or be too much?
Hi Diane, you could easily use this brine before the rub. Great idea!
I love pork chops and am also a big proponent of brining pork and poultry. I will try this out this Saturday night. However, instead of cooking them entirely in the pan I think I will brown them in an oven-safe skillet or saute pan and then finish cooking them in the oven, i.e., pan roasting.
These would probably go well with the mashed parsnips and potatoes recipe you just posted.
I always brine my pork chops before cooking them, but it is not necessary to do it overnight. I brine mine about six hours and they come out great, even if I bake them.
I think I’m gonna love this recipe. I have no cook-sense. How long did you cook the pork chops? How low do I ‘lower the heat’?
Can’t wait to try this. I love your recipes.
Hi Sammy, the cooking time really depends on the thickness of the pork chop and how hot your stovetop burner is. Several minutes each side.
This chop is drool worthy. I have brined turkeys and chickens, but have yet to try it with pork chop. I really like serving gremolata with pork, the citrus is a great compliment. I wonder if I could use maple syrup as the sweetener instead of sugar?
Hi Denise, I think maple syrup in place of the sugar would be great! If you try it, please let us know how it turns out!
Elise, do you find the sugar helps make the chops juicier, or just a little sweeter? Do you use sugar in your brines for other meats, like turkey, as well?
Hi Paul, great question. I’m not exactly sure of the chemical activity with the sugar; sugar is hygroscopic, meaning it attracts moisture, so perhaps it does play a role in keeping the chops juicier. It does however, make a difference in the flavor. It helps balance the saltiness and brings out more of the pork flavor in my opinion. I’ve seen it used in poultry brines, though not to the extent (2 to 1 ratio) that we using it here.