Briny Pork Chops

The secret to succulent, juicy pork chops? There are many factors: pork breed, their diet and environment… And a few that you can influence in your own kitchen! Soaking pork chops in a flavorful brine overnight really adds a great acidity that not only starts to break down some of those proteins, but instills a wonderful flavor that contrasts this fatty cut.

Ingredients:

  • Misty Brook Farm pork chops, thawed
  • Equal parts apple cider vinegar and water, enough to submerge the chops
  • Aromatics: garlic, bay leaves, peppercorns, and other spices and herbs you have on hand
  • Salt and pepper
  • Variety of root vegetables
  • Olive oil

Directions:

  1. Make the brine by combining the vinegar, water, and aromatics in a small pot
  2. Bring to a boil, then allow to cool to room temperature
  3. Add the thawed pork chops and place in fridge for at least two hours, or ideally overnight
  4. Remove chops from brine and pat dry
  5. Season with salt and pepper
  6. Heat a heavy pan or cast iron skillet over medium heat
  7. Sear chops on both sides until done, internal temp at least 145 degrees8. Serve with roasted root vegetables!

 

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