Google+ Badge

Friday, March 18, 2011

Brined Pork Chops

I had some pork sirloin chops that I got for a good price.  Hub merely tolerates the pork chop.  I think he wishes I never bought them.  Fact is, every one else likes them and they're cheap.  So now and again, it's pork chop night.

Now, I do take Hub into consideration when planning meals.  This was no different.  I rooted around to see what I could do to make the chops extra tasty.  And I found the answer.  Brining.  According to the cook book where I found this recipe, in the past 20 or so years, most of the fat (ie taste) has been bred out of pork.  Brining is a great way to add flavor.  Brining just means something is soaking in salt water.

Brined Pork Chops
adapted from It's All American Food

4 c. cold water
4 tbsp. coarse salt
2 tbsp. sugar
10 whole cloves
2 bay leaves
1/2 tsp. oregano
1/4 tsp. celery seeds
1/2 orange, halved again

That's what a bowl of brine looks like.

Mix all brine ingredients, squeezing orange juice out of orange before adding peels to brine mixture.  Stir a bit to combine.  Then add your chops.  Brine the chops for an hour in the fridge.

pork chops (I used 5 1/2 inch-thick sirloin chops that I cut in half; you could use any type you like)

For frying:
3/4 c. flour
2 tsp. salt
1 tsp. pepper
olive oil, vegetable oil, butter, shortening (whatever you like)

Remove the chops and let the liquid drip back into the bowl.  Combine the flour, salt and pepper in a plastic bag.  Toss the chops (a few at a time) to coat and set aside on a plate (don't stack them).

Heat your oil.  A word about olive oil... if you are using a low-quality olive oil, it will have a lower smoke point and will not be suitable for this recipe.  Once your oil starts to smoke, it starts to taste gross.  I used a combination of olive oil and butter for frying my pork chops.

Add the chops to the heated oil and lower heat to medium.  Cook 5 minutes (don't touch them, they're browning).  Flip them over and cook another 5 minutes.  Cover your pan and turn the heat down to low, and cook for 6 more minutes.

Drain the chops on paper towels, and let them rest a couple minutes before serving.

These do not come out tasting all salty and gross.  Instead, they are DELICIOUS.  Seriously.  Hub had 2 of them.  That's a record for him.

I did take a picture for you but pork chops are not very photogenic.


  1. I am going to try this. Last night I did the old standby thing -- browned pork chops in the crock pot with crm mush soup over the top. I am at the point now where I have a very low tolerance for crm mush soup, though my family likes it... yuck. I never fry my chops anymore because I always used to overcook them. So, Carrie, I am taking a chance on you. You do have a good record so far. :)

  2. Seriously. I am never making chops any other way but this way for the rest of my days. Let me know how they turn out!!

  3. Okay, Carrie, this is the day! The chops are sitting in the brine as I speak. Only I miscalculated and started them an hour early, so these are going to have to be extra briny-tasty. One chop is 1/2" and another is 1" thick... of course. That's my kitchen for you. Will let you know how they turn out!

    In the meantime, try these:
    Too good.


I am very needy. I need your comments.