Rowanwood Kitchen

Good things from a small kitchen.

Brined Pork Chops

To tell you the truth i’ve never been the biggest fan of pork chops but after having an amazing plate of chops at Blacklock Restaurant in London i thought i should give them another chance. To be fair the ones at Blacklock were chargrilled and were so succulent and full of flavour but i didn’t have the luxury of a char grill so took a different approach.

One of the problems I’ve had with pork chops in the past is their propensity for dryness when cooked so i decided to brine mine prior to cooking. I made a simple brine with 600ml water, three tablespoons of salt and some Lemon, garlic, Bay and peppercorns. I heated the brine on the stove and then let it cool before putting the chops into a bag with the liquid for four hours.

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After the brining i pan fried the chops in a hot pan and used a blowtorch to sear the fat then served them with some garlic and herb butter (thanks to my sous chef Gary) and  a chargrilled lettuce salad. The brining worked wonders in keeping the meat moist and the seasoning and flavourings really penetrated the chop.

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This entry was posted on March 29, 2015 by in Meat.
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