Pork Chop Brine or Prep?

[SmittyJonz]

Let's hear your Pork Chop Brine recipe n procedure or otherwise. I acquired some 2" Thick ManChops over the weekend (46 lbs worth ) and looking for ideas. :mrgreen:

[Ron_L]

1 gallon water
1/2 cup Morton K salt
1/4 C Soy sauce
1/2 C brown sugar
2 T rub

Heat the above until almost boiling, let cool and strain out any rub bits.

Brine chops for about an hour, rinse, dry and let sit in the fridge for about an hour.

Brush with olive oil, rub, grill to 140, rest and eat. Reverse Sear works, too.

[Enrico Brandizzi]

2 inches means, I guess, 1 lb x chops or more. For me reverse searing is the way I did

[oifmarine2003]

No brine for me. Just sprinkle on some Ted & Barney's on there and they will be the best chops you ever had. I cook until an IT of 135.

[Ron_L]

I should mention that if the pork is enhanced, I don't brine.

[Redleg71]

I go with a simple solution of Kosher Salt and Apple Juice. Let the chops brine over night and then sear them on the Weber Kettle. I've done a Whiskey Peach Jalapeno Beurre Blac Sauce that went nice with the chops and the mashed potatoes. Great meal that can be prepared on the grill but comes out tasting great and gourmet!

[SmittyJonz]

1.8 - 2.1 lbs Each. :mrgreen:

[Ozric]

I use Mad Hunky Pork Brine (http://madhunkymeats.com/opencart/index.php?route=product/product&product_id=55) (and his Poultry Brine, too) since I can't do better myself. What I love about it is that it contains a food-grade surfactant that carries the spices as well as a bit of salt into the meat. With it, I'd brine those ManChops about 6 hours, but overnight would work, too. Next to impossible to overbrine because of the reduced amount of salt.

I buy the whole pork loins from Sam's Club and cut them into roasts and steaks. They brine up great!

[SPRfree]

I don't brine but I do use Morton's Tenderquick. I think cowgirl has a recipe for pork chops & tenderquick on her blog.