Ingredients
-
5
-
3/4
-
1
-
1
-
1
-
2
-
1
-
-
-
-
-
-
-
-
Directions
Alton Brown’s 2-Hour Mustard Brine for Pork Chops or Roast, This is a recipe from Alton Brown on the food network, the regular recipe stated 1 cup salt but I cut it down to 3/4 cup you could even reduce the salt down to 1/2 cup but go ahead and use the 1 cup if you wish, remember kosher salt ONLY or you will not be able to eat the chops, and only brine the pork for 2 hours, NO MORE than that! You can use less than 5 large thick-cut pork chops or you might be able to fit more pork chops than five, just make certain that the meat is completely covered with the brine though , used the brine on a pork tender loin I then put in a slow cooker with a little dry onion soup, a little water and cooked it on low all night It was delicious tender, moist and tasty Will be my pork chop/fresh pork go to from now on
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Steps
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1
Done
|
In a Large Plastic Container With a Lid, Put the Salt, Brown Sugar, Peppercorns and Mustard Powder; Add in the Hot Vinegar and Swirl to Dissolve the Sugar and Salt Completely. |
|
2
Done
|
Let the Mixture Stand For 20 Minutes at Room Temperature to Develop Flavor. |
|
3
Done
|
Add in the Ice Cubes and Shake to Melt Most of the Ice. |
|
4
Done
|
Add in the Pork Chops, Making Certain That the Meat Is Completely Covered With the Brine. |
|
5
Done
|
Cover With Lid and Refrigerate For 2 Hours (no More Than 2 Hours!). |
|
6
Done
|
Rinse the Pork Well Under Cold Water Before Cooking. |
|
7
Done
|
Cook as Desired. |
