Pork Loin and Pork Loin Chops are regular entrees at our house. They are lean, delicious, and inexpensive compared to a lot of other cuts of meat these days. The biggest thing you need to be careful about when making pork loin or pork loin chops is to keep the meat tender and moist, as it has a tendency to dry out due to its low fat content. Brining the pork is a great way to help do that. This is our go-to brine recipe. The original can be found at:
The recipe is portioned for 4 pork chops. You can double it if necessary.
Ingredients
- 1/4 cup Kosher Salt
- 4 cups Water
- 2 tbsp Brown Sugar
- 2 tbsp Apple Cider Vinegar
- 3 cloves Garlic (minced)
- 3 sprigs Rosemary (or 1 tsp of dried rosemary)
Step by Step Instructions
Step 1:
Add the water, salt, brown sugar, and apple cider vinegar to a large bowl or deep baking dish. Whisk the mixture until the salt and brown sugar dissolve.
Step 2:
Add the rosemary and garlic to the bowl.
Step 3:
Trim and extra fat on the outside of the pork chops, then prick many holes in both sides of the pork chops with a fork. If you are brining a pork loin, prick many holes on all sides of the meat.
Step 4:
Place them in the brine solution to submerge them fully. Cover the bowl or dish with plastic wrap or a lid and place it in the refrigerator for 1 to 2 hours.
Step 5:
When you are ready to prepare or cook the brined pork chops, remove them from the brine and rinse with cold water. Pat them dry and prepare them using your favorite recipe. This recipe for Pork Chops is our favorite.
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