I wanted to begin this blog by saying, “I brined for the first time”. That was before looking up the definition of the word “brine” to find that it’s actually a noun defined by Merriam-Webster as “a mixture of salty water used especially to preserve or add flavor to food“.
Apparently, it can also be used as an adjective such as “maple brined-turkey”.
So, to be grammatically correct; I made spice-brined pork chops this weekend. Basically, I wanted to see what all the fuss was about and to determine what value or flavor it added to my dish.
To say the least, I will brine again!… or, I should say, I will be making brined meats again….or soaking my meats in a brine again.
It was actually pretty simple. The night before cooking, I made a bath of hot water and brandy (optional) and added brown sugar, salt, onion slices, black peppercorns, whole cloves and bay leaves. I poured the brine over my pork loin chops and placed it in the refrigerator, covered, to soak overnight.
Delicious. The pork chops were really the most flavorful I think I’ve had. You can use a brine before grilling, broiling or baking, and it’s worth a try.
For a quick and easy sauce to accompany my brined pork chops:
Toni’s Quick-n-Easy Onion Apple Sauce
- Butter- 3 tablespoons
- Apple- 1 whole, diced
- Onion- 1/2, diced
- Flour- 2 or 3 tablespoons
- White Wine (optional)- 1/4 cup
- Chicken Broth- 1/2 cup
- Saute apple and onion in butter
- Add flour and saute for another minute, until flour is absorbed
- Add wine and broth to desired consistency
- Serve over pork chops
Simple Side-Dish: Sauteed Mushrooms
Whoops! Forgot to plan a side-dish? I did. Thank heaven for a half-empty package of mushrooms in the refrigerator. Sliced and thrown into a saute of butter and olive oil with a dash or white wine, they make the perfect last minute side-dish.Email this to a Friend