Archive for September 14th, 2011

September 14, 2011

Pork Chops Take 3 + Brining is your friend.


1 gallon = 16 cups

1 cup = 16 tbs

Incidentally, the brine solution ratio that I use is 1:16. That is, 1 part salt, 16 parts water. Or: 1 tbs salt per 1 cup of water. This is your basic brining solution. Feel free to add extras, such as brown sugar (I usually do for pork chops. About half to 1 tbs sugar per cup of water), honey, herbs and seasonings, etc. I find most of the extras unnecessary.

How do you brine?

  1. Dissolve salt in warm water and let it cool.
  2. Fully submerge meat in brining solution, then cover andĀ refrigerateĀ for several hours.

That’s it! This works wonders for tough meat such as chicken breast, turkey, and pork.

For a thin, 1/2” chop, 2 hours of brining is fine. for a 1”+, try brining 4+ hours or overnight. Make sure your butcher cuts your chops with even thickness!

Ugly picture. I know. But it was SO much more juicy and moist than my last round of chops.

Here’s the original Rosemary Pistachio pork chop recipe. Here’s my revised and super simplified version:


  • pistachios
  • rosemary
  • eggs
  • bone in pork chops
  • salt
  • brown sugar
  • oil


  1. Pound then brine chops in 1:1:16 parts salt:brown sugar:water. You can do this in the morning before leaving the house. 8 hours later take it out to make dinner.
  2. Remove chops from brine and dab try with paper towel.
  3. Coat in egg, beaten.
  4. Coat in pistachio/rosemary powder (pulsed in a food processor).
  5. Let chops sit 10 min.
  6. Preheat oven to 350F
  7. Heat oil in large skillet.
  8. Sear chops on each side 2-3 minutes or until brown. Do not crowd.
  9. Place chops in oven for ~15 min or until 150F (chops will continue to cook up to 160F after you remove it)