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.
Ingredients
- 6 porkchops
- black pepper
- Brine
- 1c water
- 8 cloves garlic, smashed
- 1/4c salt
- 1/8c sugar
- 1/2tsp mustard seeds
- 3 bay leaves
- 1c cold water
- 1c white wine
- Dressing
- 2 lemons, zested and juiced
- 1Tb parsley, chopped
- 6 green onions, chopped
- 1/4tsp salt
- 2tsp black pepper
Directions
- To make brine bring 1c water to a boil add in salt, sugar, bay leaves, garlic, and mustard seeds. Let boil till sugar and salt dissolve.
- Once dissolved let cool for a couple minutes and add in the cold water and white wine.
- Place Porkchop in zipper bag and cover with bring. Marinade overnight or up to two days.
- Before you’re ready to cook pat porkchops dry and coat generously with black pepper.
- Cook porkchop in oiled cast iron pan. Cook on each side 5-7 minutes on both sides depending on thickness.
- to make dressing combine lemon zest and juice, along with green onions, parsley, salt and pepper.
- Pour on top of porkchops.
- Serve with your favorite side and Enjoy!
12 responses to “Lemon Pepper PorkChops”
Thank you ! I thought so too. I think it’s the mustard seeds that stands out.
That brine looks amazing!
okay! you should now be able to save things to pinterest!
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Let me know if you get around to it! I tried to do it from here but it wouldn’t let me lol
Thank you so much! 😃
Thank you so much! I do actually have a Pinterest but I’m really behind on updating. I guess that’s what I need to work on today😃
Oh my gosh, your food looks so drool worthy!
I cannot handle these amazing sounding recipes!!!! Do you share these on Pinterest? Because I’ve pinned at least two of yours 👀
You’re welcome!
Thank you!
Yumlicious!