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.
Thick, pastured pork chops are a thing of beauty. Unfortunately many of us were raised on overcooked pork chops as a preventive measure against trichinosis. The good news is that cases of trichinosis have all but disappeared, and the trichinae are killed at 137˚F, so if you cook your pork to 148˚F, you are guaranteeing safety from pathogens and ensuring your pork will be juicy. We like to rub our chops with an herb or spice rub, like the one below and then grill them, but brining, as well as pan-frying will also yield delicious results, and you can learn those techniques here. This herb rub is found in The Complete Meat Cookbook by Bruce Aidells and Denis Kelly, and they provide several other rub and brine recipes in their book as well.