Brining pork chops is a great way to ensure your chops are tender, very juicy, and full of flavour. In this recipe, I explain how you can cook your chops inside, but you can also grill them as we do here. This brine makes enough for 6 chops.
- 2 cups hot water
- ½ cup kosher salt
- ¾ cup honey (or maple syrup)
- 1 tbsp Sriracha or other hot sauce
- 1 tbsp ground black pepper
- 1 beer (can omit and use more water instead)
- Stir the hot water and salt together until salt dissolves. Add remaining brine ingredients and cool to at least 45˚F.
- Submerge the pork in the brine in a large bowl, making sure the meat stays under the surface during curing by using a heavy plate to weight it down. Refrigerate the pork in the cure for about 4 hours…no longer than 6. The longer you let it soak, the stronger it will be. It is a good idea to test the brined pork after a few hours by cutting off a small piece, patting it dry and panfrying it. If the meat is sufficiently salty and flavourful, remove it from the brine, dry it off and refrigerate it until ready to use.
- An hour before cooking time, remove your chops from the fridge.
- Preheat oven to 425°F.
- Heat a bit of oil in an oven-proof frying pan until good and hot.
- Put your chops in the pan… a gentle sizzling sound will tell you that the pan is hot enough.
- Sear each side of the chop for 1-2 minutes. Now all the juicy deliciousness will stay inside the chops!
- Put pan, chops and all, into the oven and roast for 6-10 minutes, until 145°F. Remove from oven (using gloves) and let rest, loosely covered with tinfoil, for 5 minutes before serving. Prepare for a religious porksperience.