Marinate the pork chops with simple salt water made of salt, brown sugar, bay leaves, rosemary, salt and pepper, delicious, tender and infused with flavor.
- smell: Salty, a little sweet, full of fresh herbs and warm spices.
- Skill Level: Stir on low heat and brine. Very easy!
- Recommended tools: A meat thermometer is an ideal tool to measure meat cooked. When inserting the thickest part of the pork chop, the pork should be registered at 145°F. Be careful not to touch the bone as it will tilt your reading.
Ingredient tips for pork chop salt water
- brine: Tender the water, salt, brown sugar, pepper, bay leaves and some fresh rosemary, then season the ribs.
- pork: Pork chops are from ½ inch to 1½ inch thick. Look for ribs of the same size so that they cook evenly. Use bones or boneless ribs that have not been immersed in saline.
Do it yourself!
- Apple juice, cider, vegetables or white wine are excellent additions to water.
- If needed, use your favorite brown sugar substitute.
- Try a seasoning mixture such as Italian or simple seasoning salt to match the menu.
How to instill pork chops
- Cook the salt water ingredients under low heat until the sugar and salt dissolve (Full recipe below).
- Refrigerate the brine until completely cooled.
- Add ribs and salt water to the zipper bag and marinate for up to 2 hours.
- Rinse and slap the pork chops before cooking on the stove or grill.
Store leftovers
Store the remaining cooked pork chops in an airtight container for up to 4 days. Enjoy the cold in a simple green salad, slice it thinly, or reheat it in the microwave. Leftovers can be added to pork stir-fry or they can be quickly and easily pork leaf-like.
Place the ribs in a zipper bag for up to a month. Melt in the refrigerator overnight before reheating.
Delicious pork chop recipes
Have you tried this pork chop salt water? Leave a rating and comment below.
Pork chop salt water
Make this pork chop salt water for always juicy, tender and full of flavor.
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In a medium pot, add water, kosher salt, sugar, pepper, bay leaves and rosemary.
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Boil over high heat. You don’t need water to boil quickly, but you need to make sure that the salt and sugar are already dissolved in the water.
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Remove the pan from heat and cool completely.
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Once the salt water is cool, add the pork chops to a large Ziptop bag and pour in the salt water.
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Pork salt water in the refrigerator for up to 2 hours.
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Rinse and pat dry before cooking.
- Buy pork that has not been pre-planted. Many pork in the grocery store has a salt water solution, so using salt water on it will make it too salty.
- Make sure the sugar and salt are completely dissolved in brine.
- The salted water must be completely cool before adding the pork.
- Don’t salt water for too long (up to 2 hours will be enough).
- To season pork before cooking, use herbs and spices No salt.
- Do not store “second-hand” salt water. Once the pork is cooked, discard the remaining brine.
Serve: 1Pork chops | Calories: 233 | carbohydrate: 7g | protein: 29g | Fatty: 9g | Saturated fat: 3g | Polyunsaturated fat: 1g | Monounsaturated fat: 4g | Trans fat: 0.1g | cholesterol: 90mg | sodium: 7151mg | Potassium: 524mg | fiber: 0.3g | sugar: 6g | Vitamin A: 14IU | Vitamin C: 0.02mg | calcium: 31mg | iron: 1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Dinner, main course, main course
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