Oh So Flavorful Pork Chops

Brining has been around for many years and was used as a way to preserve meats. Now it’s a popular way to tenderize and add flavor to the meat. I find that pork has become so lean that it begins to lack flavor, especially when cooked at higher temperatures.

Although brining turkey for the holidays is becoming more and more popular, I find that it can interfere with the taste of the turkey.

I found a new show on Food TV. "Secrets of a Restaurant Chef" with Ann Burrell. What amazing flavor this brine added to the pork chops. My husband normally wants steak sauce with his pork chops no matter how good they are or how they were marinated, this was the first time he didn't reach for the steak sauce. Her recipe uses fennel pollen to coat the fat around the sides, but I skipped that step. Although I might go out and find some now.


Brined Pork Chops

For the brine:
1/2 cup KOSHER salt (there is a difference, kosher salt has larger granules and you use much less than if you used table salt)
1/3 cup sugar
2 tablespoons fennel seed
2 tablespoons coriander seed
1 teaspoon crushed red pepper flakes
3 bay leaves
1 onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
4 cloves garlic smashed
1 1/2 quarts cold water
4 bone- in pork rib chops

Directions
To make the brine: In a large container, add all of the ingredients and stir to combine. Submerse the pork chops in the brine and refrigerate for 3 days. After 3 days remove the chops from the brine, discarding the brine.

Preheat a grill or grill pan. Place pork chop on the preheated grill or grill pan. After 6 to 8 an cook 6 to 8 minutes longer. If the chops seem to be burning move the chops to a cooler part of the grill to allow for longer cooking time without burning. Stand the chops up so the fat edge is in contact with the grill to crisp up the fat edge. Remove the chops from the grill and let rest in a warm place before serving. The doneness of the meat should be about medium to medium well and very juicy.