No ImageBrined Pork Chops with Gremolata

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  1. Amanda

    Hello Elise,

    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?

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  2. Pam Green

    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:

    http://www.weber.com/recipes/pork/cider-brined-pork-chops-with-apple-sauerkraut

  3. Jim Price

    I’d like to try this with sous vide.

  4. ovenbird

    Do you think this would this work with a pork tenderloin? An interesting combo…sugar and salt.

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  5. Oui, Chef

    Brining pork chops is an absolute requirement, it makes ALL the difference.

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