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Porkchops are one of those things that has no real limitations. I often find myself repeating my standard recipe though. I decided to change it up for a change. I thought of this recipe for a while now and figured why not try it out today. So, here it is and let me tell you this one is a keeper.
What I like most about these porkchops is the brine. What is a brine? Well, a brine or brining is when you place a cut of meat generally something lean in a salt mixture that often has sugar, spices and a acid thrown in the mix. Now I only will brine certain things and that’s poultry and pork. I absolutely refuse to brine beef that just unnecessary. That’s because when you’re brining something the salt water gets absorbed into the meat resulting in more flavorful and juicer meat. While you have the acid you added plus the salt tenderizing the meat.
I like to brine porkchops for grilling or searing because its not simmering in a gravy or sauce to help it break down. While pork can be tender I feel the brine really helps it get where it needs to be. Now, if I were making porkchops in gravy I’d never brine the chops because that would result in texture-less mess.