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
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...
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!
238 comments:
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