I cook pork chops probably at least monthly; prior to tonight, I’d season them with some assorted herbs, salt and pepper; melt a couple TBSP of butter in a large skillet; sear the chops for about 4min on each side; finish in a 325 oven while making a pan gravy in the pan I seared them in.
The past few weeks, though, I’ve seen at least two, and maybe three, cooking shows where they brined the chops before cooking. So tonight, I determined to try that. I made a brine thus:
1C each salt and brown sugar
1/4C white vinegar
1TBSP each whole black peppercorns and dried mustard
Dissolve solids in boiling water/vinegar; cool the whole mess with a half-tray of ice cubes; pour brine all over chops, brine for one hour. Dry chops with paper towels, cook as usual.
I ended up with pork chops that were amazingly juicy, tender and delicious, but just too damned salty. Hubby and I agree that I should try the brining thing again, but I can see a couple of ways to reduce the saltiness. One is to rinse the chops in cold running water before drying (prior to searing); the other is to not add any surface salt when seasoning the chops to go in the pan; a third option would be to do both of the above.
What think the Dopers?