Brining is like a marinade in that it adds flavor, but it’s main purpose is to keep the meat moist and tender. I’ve found that brined poultry and other meats are more flavorful and succulent. Brining is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked.
In this recipe I am brining pork chops. This brine uses heated apple cider vinegar and citrus juices stirred into the seasoning mixture and left to brine over night. A definitely “think ahead” recipe worth the added effort.
Citrus Brine for Pork Chops
- 2 double thick boneless loin end pork chops excess fat removed
- 1/4 cup salt
- 1/2 cup brown sugar
- 1 tbsp coriander seeds
- 1 tablespoon mixed peppercorns green, white, red, black
- 1 tablespoon mustard powder
- 2 bay leaves
- 1 lemon juiced
- 2 limes juiced
- 2 cups apple cider vinegar heated
- 2 cups ice cubes
- In a plastic container put the kosher salt, brown sugar, coriander, peppercorns, mustard powder, bay leaves.
- Juice the citrus and and mix with the vinegar. Heat for 2 minutes in a microwave or on the stove top until it begins to simmer. Add the vinegar citrus mixture to the spices and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor.
- Add ice cubes and stir to melt most of the ice.
- Add chops making sure to cover with brine. Refrigerate for 24 hours.
- When ready to grill, rinse the pork chops, score each side slightly and grill as you like to desired doneness.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.