Alternately, you can put the brine together in a saucepan and then heat it briefly on the stovetop to draw more flavor out of the spices. [2] X Research source This will produce enough brine for about 4 medium-sized pork chops. For larger servings, you may need to multiply the recipe.
Seasonings like black pepper, anise, lemongrass, juniper berries and coriander seed are common additions to a brine, but you’re free to experiment with whatever flavorings you want. [4] X Research source Use a conservative amount of each spice, no more than about 1tbsp (roughly 10-20g)—you don’t want to them to overpower the chops.
Do your stirring with a whisk rather than a spoon or spatula to help break up any clumps of sugar or salt that may have formed.
It’s important to keep your brine at 40°F (4. 4°C) or lower throughout the marinating process. [7] X Research source Bacteria thrive in elevated temperatures, which means using a warm brine can present possible health risks.
To save yourself time, labor, and cleanup, select a dish big enough to hold all of the meat you’re brining at one time. For the sake of space, you can also use a gallon zipper bag to marinate the chops. [9] X Research source
The level of the liquid will partially depend on the container you’re using. You can always mix up another half portion of brine and add it to what you already have if it comes out a little low.
Assuming you’re in a hurry, you can get by with as little as half an hour, so long as the chops are on the smaller side. Even a brief brining will make a big difference once it comes time to cook the meat. [12] X Research source If the dish you’re using doesn’t have a lid, a piece of foil or saran wrap will make a good substitute.
Try to coordinate your movements so that you can take care of time-consuming tasks like chopping, chilling, or making sauces while the pork chops are brining.
Be careful not to let the brine reach a boil. This may cause the sugar to burn or even begin cooking the outside of the chops. [14] X Research source
Zesty dried fruits like figs, cherries, and cranberries are perfectly suited for use in brining mixtures. Don’t be afraid to get creative when picking out your additives. Pork is relatively mild, and goes equally well with sweet, savory, tart, and bitter flavors.
For a brighter, summer-inspired brine, try using the juice of fresh citrus fruits. [17] X Research source Pepper-based sauces like sriracha or piri piri are another possible optional for daring eaters who prefer their chops to pack a punch.
