Savory Mustard Brined Pork Chops
Experience a flavor explosion with these Savory Mustard Brined Pork Chops. This quick and easy brine, adapted from Alton Brown's original recipe, infuses the pork with a balanced blend of sweetness from brown sugar, a hint of spice from black peppercorns, and a subtle tang from cider vinegar. With just 2 hours of brining time, you'll achieve tender and juicy pork chops that are perfect for grilling, pan-searing, or roasting. These chops are versatile and can be served with your favorite sides for a mouthwatering meal, making it a perfect choice for family dinners or gatherings.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Thick loin-end pork chops
5 (Bone-in or boneless, 1-inch thick)
Kosher salt
3/4 cup (DO NOT use regular white table salt!)
Brown sugar
1 cup (Packed)
Black peppercorns
1 tablespoon (Whole)
Mustard powder
1 tablespoon (Not prepared mustard)
Cider vinegar
2 cups (Heated until hot)
Ice cubes
1 lb (Regular ice cubes)
Instructions
1
In a large plastic container with a lid, combine the kosher salt, brown sugar, black peppercorns, and mustard powder.
2
Carefully pour the hot cider vinegar into the mixture, swirling to ensure the sugar and salt dissolve completely.
3
Allow the brine to stand at room temperature for 20 minutes to let the flavors develop.
4
Add the ice cubes to the brine and shake the container to melt the ice, cooling the brine mixture.
5
Submerge the pork chops in the brine, ensuring every chop is completely covered.
6
Seal the container with the lid and refrigerate for exactly 2 hours; do not exceed this time.
7
After 2 hours, remove the pork chops from the brine and thoroughly rinse them under cold running water to remove excess salt.
8
Cook the pork chops using your preferred method, such as grilling, roasting, or pan-searing, until they reach the desired doneness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary benefit of using this mustard brine?
The brine creates a flavor explosion and ensures the pork chops are tender and juicy by using a balance of sweetness, spice, and tang.
Can I substitute table salt for kosher salt in this recipe?
No, you must use kosher salt; do not use regular white table salt as it will make the brine far too salty.
How long should the pork chops stay in the brine?
The pork chops should be refrigerated in the brine for exactly 2 hours; do not exceed this time.
What type of pork chops are recommended?
Use 5 thick loin-end pork chops, either bone-in or boneless, that are approximately 1-inch thick.
Why is the cider vinegar heated before mixing?
The cider vinegar is heated to help the kosher salt and brown sugar dissolve completely into the mixture.
What is the purpose of adding ice cubes to the brine?
Ice cubes are added to quickly cool the brine mixture down before the raw pork chops are submerged.
Should I rinse the pork chops after taking them out of the brine?
Yes, you must thoroughly rinse the chops under cold running water to remove excess salt before cooking.
Can I use prepared mustard instead of mustard powder?
The recipe specifically calls for mustard powder rather than prepared mustard to achieve the intended flavor profile.
What are the recommended cooking methods for these chops?
You can cook the brined pork chops by grilling, roasting, or pan-searing them until they reach your desired doneness.
Is this recipe based on a specific chef's method?
Yes, this savory mustard brine is adapted from an original recipe by Alton Brown.
How much brown sugar is needed?
The recipe requires 1 cup of packed brown sugar.
What spices are included in the brine?
The brine includes whole black peppercorns and mustard powder for a hint of spice and tang.
How long does the brine need to sit before adding ice?
Allow the hot vinegar and spice mixture to stand at room temperature for 20 minutes to let the flavors develop.
Does the pork need to be fully submerged?
Yes, ensure every pork chop is completely covered by the brine liquid for even flavoring.
What size container should I use?
A large plastic container with a lid is recommended to hold the brine and the five pork chops.
What does the brown sugar add to the flavor profile?
The brown sugar provides a necessary sweetness that balances the salt and the tang of the vinegar.
Is this recipe suitable for a quick dinner?
Yes, with only 2 hours of brining time, it is considered a relatively quick recipe for flavored pork.
How much cider vinegar is used?
The recipe calls for 2 cups of cider vinegar, heated until hot.
How much ice is required?
You will need 1 lb of regular ice cubes to cool the brine.
Can I leave the pork in the brine overnight?
No, the instructions specify not to exceed the 2-hour brining window to avoid over-salting or texture changes.
What gives the pork its 'tangy' flavor?
The combination of cider vinegar and mustard powder provides a subtle, savory tang.
Should the black peppercorns be ground?
No, use 1 tablespoon of whole black peppercorns.
What is the first step in making the brine?
Combine the kosher salt, brown sugar, black peppercorns, and mustard powder in a large plastic container.
How do I ensure the salt and sugar are dissolved?
Pour the hot cider vinegar over the dry ingredients and swirl the mixture until everything is dissolved.
Is this recipe good for gatherings?
Yes, it is a perfect choice for family dinners or social gatherings due to its mouthwatering results.
What should I do after adding the ice cubes?
Shake the container to melt the ice and cool the brine before adding the meat.
Does this recipe include nutritional information?
The provided data does not list specific calorie or macronutrient counts.
How many ingredients are in this recipe?
There are 7 main ingredients: pork chops, kosher salt, brown sugar, peppercorns, mustard powder, cider vinegar, and ice.
Can I use this brine for other cuts of pork?
While designed for 1-inch thick chops, it can be used for similar pork cuts, provided the 2-hour limit is observed.
What is the final step before serving?
Cook the rinsed chops using your preferred method until they reach the desired internal doneness.