{Brined pork loin chops!}
{Brining infuses meat with flavors and salt is typically used in plenty!}
{Adding hot water to get the spices to release their lovely flavors}
{Adding the pork chops}
{I love glass bowls--couldn't resist the side view!}
On year ago: Lemon Bars
Brined Pork Loin Chops
adapted from Martha Stewart
Makes 4 servings
1/4 cup Kosher salt
2 tablespoons sugar
1 tablespoon black peppercorn
1 tablespoon coriander seeds
1 tablespoon dried oregano
1-2 bay leaves (depending on the size: 1 large or 2 small)
4 pork loin chops
- Place salt, sugar, peppercorns, coriander seeds, oregano, and bay leaves in a bowl that can withstand hot water.
- Heat about 1 cup of water until steaming.
- Pour onto spices and stir until all of the salt and sugar are dissolved.
- Allow to sit for 15-20 minutes or until cool.
- Add pork chops and fill the remainder of the container with cool water. The pork chops need to be completely covered.
- Marinate for NO MORE than 12 hours.
- Preheat grill and grill pork chops until done, about 20 minutes.
I plan on brining some chicken with this recipe too mainly because it's just that versatile. Have you ever tried brining?
PS--I will be on a mini-vacation on Thursday and Friday to see my best friend. I'll be back Monday with some more delicious recipes and August's Spice It UP featured item! Have a fantastic weekend!
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