There are times when you head out for Western food and you find that the pork chops are either overcooked, lacking in flavour, too thin or worse, undercooked. However, one of the methods that will ensure a tender chop is brining. Brining is to treat food with a salt solution for a period of time before consuming or cooking them. Salt + water is the foundation of the brining solution, but the solution can be flavoured with various spices as well as fruit.
I made these chops a while back. The recipe is posted on Instagram but I figured that I type it out proper on my site so that it is easier to refer to!
- 3 cups of water
- 3 tbsp salt
- A few garlic cloves
- Herbs of your choice (Sage and Rosemary works best, IMO)
- Lemon zest (I have not tried orange zest but I believe it will work well too.)
- Heat up 1 cup of water (don’t let it boil), and add the salt to dissolve.
- Add the flavouring of your choice. In my case, I added lemon zest, garlic cloves, peppercorns, rosemary, and star anise.
- Pour in the rest of the water and let the herbs and spices infuse.
- Once the water has cooled down a bit, pour it over the pork chops in a large bowl.
- Cover with foil and let it sit in the fridge. I brined my pork chops for a good 6 hours.
- Pan-fry them for 3-3.5 minutes per side.
- Results are shown below 🙂
Brining is not limited to pork chops. You can brine a whole chicken/turkey for a few hours before you roast it to ensure a succulent bird. Chicken breast can be a nasty cut of meat as it tends to dry up if not cooked properly thus brining is a good method.