Brined Double Wide Pork Chops

the BEST PORK CHOP i have EVER made!!!!

truly worth a try. i've done it 3-4 times.  delicious!

saw this recipe on the food network, Anne Burrell's show.  its much more flavorful than a regular brine. worth the extra chopping.

ORIGINAL found HERE

from Anne Burrell Food Network

INGREDIENTS FOR THE BRINE

1/2 cup salt
1/3 cup sugar
1 Tbsp fennel seeds
2 Tbsp coriander seeds
1 tsp crushed red pepper flakes
3 bay leaves
1 small onion, diced
2 ribs celery diced
4 cloves garlic, smashed
1 1/2 quarts cold water
this will be enough for 4 -5 FAT bone-in (or not) pork chops

TO MAKE THE BRINE

in a large container, add all of the ingredients and stir to combine. wait for the sugar and salt to dissolve.  submerge the chops in the brine and refrigerate for 3 days...

WHOA !!!!! 3 DAYS WAS TOO LONG
the second time i brined for 24 hrs and it was perfect

the chop above was brined for 24 hours. then sous vide for 6 hrs.  chilled in quick ice bath then quick sear on very hot BBQ.

dice small to get maximum flavor...

mix all ingredients in a bowl until salt and sugar dissolve.  then chose a proper container that will not leek in the fridge.  i use a large tupperware.

ABOVE is an example of 1 DAY BRINE.
it was my second try, also "sous vide" double wide.  SO MOIST !!!

BELOW is a pic of the 3 DAY BRINE...as you can see it almost looks like it has been smoked.  you can see the pink ring...
3 days is too long!