# I've brined my pork chops, now how should I cook them?

**URL:** <https://boards.straightdope.com/t/ive-brined-my-pork-chops-now-how-should-i-cook-them/608982>\
**Category:** Cafe Society\
**Created:** [January 9, 2012, 11:14pm UTC](https://boards.straightdope.com/t/ive-brined-my-pork-chops-now-how-should-i-cook-them/608982 "2012-01-09T23:14:35Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![HoboStew](https://avatars.discourse-cdn.com/v4/letter/h/f17d59/32.png) [@HoboStew](https://boards.straightdope.com/u/HoboStew)\
**Post date:** [January 9, 2012, 11:14pm UTC](https://boards.straightdope.com/t/ive-brined-my-pork-chops-now-how-should-i-cook-them/608982/1 "2012-01-09T23:14:35Z")

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I got some choice chops from a quality butcher, and brined them last night with an eye towards cooking them tonight for dinner. How would you recommend I cook them? I was thinking of trying out this [Sage-Cider cream sauce](http://www.epicurious.com/recipes/food/views/Sauteed-Pork-Chop-with-Sage-Cider-Cream-Sauce-231187) but I am open to suggestions. If it matters, the brine was equal parts kosher salt and sugar boiled to dissolve, then I added a bunch of regular water, some apple cider vinegar, then threw in some allspice, cloves, an black peppercorns.

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**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\
**Post date:** [January 10, 2012, 12:14am UTC](https://boards.straightdope.com/t/ive-brined-my-pork-chops-now-how-should-i-cook-them/608982/2 "2012-01-10T00:14:52Z")

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Wow, sounds great. With all that flavor already packed in; I’d just throw them on a cast iron skillet myself. Maybe coat them with some bread crumbs.

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**Author:** ![HoboStew](https://avatars.discourse-cdn.com/v4/letter/h/f17d59/32.png) [@HoboStew](https://boards.straightdope.com/u/HoboStew)\
**Post date:** [January 10, 2012, 12:57am UTC](https://boards.straightdope.com/t/ive-brined-my-pork-chops-now-how-should-i-cook-them/608982/3 "2012-01-10T00:57:42Z")

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I like the cut of your jib. I think I will do that, and make this glaze on the side, as an optional topping. Thanks!

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