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