My family really likes these apple pork chops I do with apple cider vinegar. The only problem is that they are too dry. Could I brine the pork chops in a brine made of apple juice to restore some of the moisture? If I can, what should my recipe look like?
2007-12-04 10:59:12 · 4 answers · asked by carebear92wi 2 in Food & Drink ➔ Cooking & Recipes
One of my favorite brines for pork chops uses a solution close to Susan D's formula to which I've added a whole can of apple juice concentrate and a couple sprigs of thyme. The concentrate adds apple flavor and sugar (a good addition to a brining solution), and the thyme adds an herbal grace note.
And as Christopher K said, take special care not to overcook them. That's practically the worst thing you can do to a good pork chop (or pork tenderloin).
Try it. Your family will love it.
2007-12-04 11:37:12 · answer #1 · answered by Carlo d'Umbria 4 · 1⤊ 0⤋
Brining is a good idea. The ratio of salt to water is 1 cup salt for 1 gallon of water. In addition you can add apple juice as well as other spices.
Just soaking your chops in apple juice is not brining. A brine by definition has salt and a lot of it.
Here is an explanation: http://bbq.about.com/cs/pork/a/aa011803a.htm
2007-12-04 11:16:28 · answer #2 · answered by Susan D 4 · 1⤊ 0⤋
I think you may be overcooking your pork......if you have an instant read thermometer, I recommend cooking them no further than an internal temperature of 145F, as the phenomenon of carry-over cooking will continue to raise the temperature to 150F.......Also, are you doing these stove top or in the oven or both (browning them on the stove then finishing them off in the oven???) If you're doing them in the oven, I'd also recommend covering the baking dish with the cover or a sheet of foil.....Enjoy!!!
Christopher
As far as brining the chops, I wouldn't recommend it, unless you know for certain that the pork you're working with isn't "enhanced pork", an industry term that the pork has been injected with a solution of sodium chloride and potassium chloride [basically, salt, so they're already brined, in a sense]) I tried to brine some "enhanced" chicken and the results were a real disappointment......what I was doing was "rebrining" the chicken breasts.......not a wise thing to do......turned out dry and tough.......had to learn the hard way.....
C.
2007-12-04 11:09:53 · answer #3 · answered by ? 7 · 2⤊ 1⤋
I soak mine in apple juice with a little soy. What is your cooking method?
2007-12-04 11:07:43 · answer #4 · answered by petelee 2 · 0⤊ 1⤋