The obvious downside was the utter lack of a crust. While I tested this round all with unbrined chops, I suspect that a wet-brined + roasted chop would be unstoppable, Niagara Falls, tears at my sister’s wedding. But when I cut into it, I could tell immediately that it was perfectly cooked, and that it would be weeping pork tears into my mouth. To the touch, it was plump and juicy, but not excessively so-most similar to the no brine chop from the first round of trials. It came out of the oven anemic and gray, easily the least appetizing of the bunch, like something a cartoon villain would devour in a cartoon hospital. The juiciest, by far, was the roasted pork chop. Cook for 10 to 12 minutes, flipping midway through when the bottom develops a caramelized crust, until an internal thermometer registers about 135☏ (or if you like them more well done, 145☏). Add the oil to the skillet and, once it starts smoking, lower the heat to medium-high and add the pork chops.Meanwhile, dry the pork chops then season all over with the salt mixture. Heat a large, preferably cast-iron skillet over high heat for about 3 minutes.In a small bowl, mix together the salt, sugar, and pepper.Cook for 10 to 12 minutes, flipping midway through when the bottom develops a caramelized crust, until an internal thermometer registers 135☏ (or if you like them more well done, 145☏). Add the oil to the skillet and, once it starts smoking, lower the heat to medium-high and add the pork chops. When you’re ready to cook, heat a large, preferably cast-iron skillet over high heat for about 3 minutes.If the pork chops are stacked on top of each other, shuffle them partway through to encourage even brining. Place the pork chops in an airtight container, pour the brine on top, cover, and get in the fridge.Remove from the heat and stir in the ice cubes. Heat until the salt and sugar are dissolved. Combine 2 cups of water plus the salt, sugar, and peppercorns in a saucepan.⅓ cup brown sugar (granulated sugar will work fine, too) Refrigerate the chops, uncovered, for 8 to 24 hours. Transfer the chops to a wire rack set in a rimmed sheet pan. Dry the pork chops, then rub the sugar mixture all over. In a small bowl, mix together the brown sugar, salt, and pepper.Like, more diligently than whatever I did.Īdapted from The Kitchn, Food52, and Serious Eats. Just diligently dry out your chops before searing as best you can. The no brine chops had the next best crust, and the wet brines had the worst, because moisture is the enemy of crispiness.Īll that said, I would still recommend wet brining. My dry brine chops came out with deep brown, crispy exteriors that I would have been proud to photograph and brag about on social media were my fingers not covered in pork grease. Initially, the dry brine chop felt a little juicier to the touch than the no brine chop, but it wept a lot of liquid as it rested before serving.Īs far as caramelized exterior, though, dry brine pulled through hard. Least juicy was the dry brine chop, which also had a slightly tougher texture. Next juiciest was the no brine chop, which was perfectly fine, juicy enough, just not so shockingly juicy I beckoned a neighbor to come have a look. I suspect because the chops I used were so flavorful to begin with, and because I brined with a high concentration of salt and sugar, the water-flooding of the chop only served to complement its flavor, with the added effect of So Much Moisture. Landsliding out of my mouth every time I took a bite.) Most complaints about the wet brine suggest that the method produces blander meat, because it essentially packs extra water into the cut. So I was shocked when the wet brine, which involved soaking the chops overnight in seasoned saltwater, produced the juiciest chop, by a landslide. This has certainly been my experience with whole birds. A lot of accounts suggest that dry brining-merely rubbing salt and seasonings onto your meat and letting it chill, uncovered overnight in the fridge-is superior. Whether to dry brine, wet brine, or not to brine at all is an internet wormhole.
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