Brining Pork Chops by Tom
With summer around the corner, grilling is on my mind. The two just go together. And Tom makes some great things on the grill -- like these delicious pork chops he brined last summer. So, I asked him to write about this technique for the blog. Thanks, T for contributing again! ---ILY, B
Last summer I read a book by Michael Pollan titled "The Omnivore's Dilemma". Colleen had given it to Barbara to read, and I thought it looked like it would be interesting to read as well. It was. In it he explores the natural history of three meal sources: industrial corn, pastoral grasses, and the forest for both hunting and gathering. The book is fascinating and very interesting, on its own, so I recommend it as a good read. But it is also interspersed with some interesting approaches to food preparation. One of those, brining, caught my eye. So I thought I would give it a try.
Brining causes meat to absorb moisture and helps to break down the proteins that can toughen the meat on the grill. The approach is very simple, and the results are excellent.
The Ingredients (based on 6 thick cut pork chops or 6 servings)
~1/2 cup kosher salt
2 bay leaves
~1 tablespoon of chopped garlic, about 2 cloves
~1 tablespoon cracked black pepper
~1 tablespoon whole coriander seeds
~1/4 cup soy sauce
thick sliced pork chops (1 chop per person)
water to cover
Adjust the quantities based on the number of pork chops you will be serving.