Having had great success brining chickens in the past it is a wonder to me I have never considered brining other cuts of meat. Since chicken is off the menu for me these days (first trimester traumas) I’ve been leaning towards other meats. I subscribe to far more recipe emails than I know what to do with. I receive recipes daily from subscriptions I’m not entirely sure I even signed up for… Which means I have quite the backlog in my account. When looking for “new to me” ways to cook pork I stumbled upon this recipe from Tasting Table from 2 years ago. Quite the backlog.
I didn’t use the mustard seeds or the coriander primarily because those aren’t spices I have on hand. I was intrigued to see if brining pork would be as incredible as it has been with poultry. Obviously it is! I used these massive bone-in pork chops I got at Costco, so large one could feed 2 people. I’m sure the mustard seeds and coriander provide a broader flavor profile but I loved these! The rosemary, fresh from the garden, and the brine made these so sweet. Sure it took some planning ahead the day before but it was totally worth it.
- 1 TBS black peppercorns
- 1 cup water
- 1 cup sugar
- 1 TBS salt
- 2 rosemary sprigs
- 2 bone-in pork chops
- 1 TBS coconut oil
- In a small saucepan ½ cup water, sugar, and 1½ tsp salt to boil.
- Add the rosemary and the remaining ½ cup water, remove from heat and cool for 1 hour.
- Add the pork chops and cooled brine to a glass tupperware and place in the refrigerator overnight.
- Drain brine and rinse pork chops.
- Pat dry and season with salt and pepper on each side.
- Add the coconut oil to a skillet and cook chops 8 minutes on each side.
- Allow to rest on a plate for 5 minutes before serving.
Have you brined meat before? Pork?
Any food aversions from pregnancy? I’ve heard others say they’ve never had that food again….