With Memorial Day right around the corner, we're so excited to get our grill on! Instead of grilling the same old thing, step up your game by putting into action one of our favorite techniques: brining meat.
What's brining you may ask? Brining is essentially when you submerge protein in salted water for anywhere from 2 - 24 hours. By letting it soak, it makes the flavors much more prominent and makes the meat so much jucier!
Check out one of our favorite overnight brined pork chop recipes below!
OVERNIGHT BRINED PORK CHOP W SABA & GREMOLATA
- 12 pork chops (2" thick 10oz.)
- 9 cups water
- 1/2 cup sugar
- 1/2 cup salt
- 3 tablespoons coarsely ground black pepper
- 1 cup parsley, chopped
- 2 cloves garlic, finely minced
- 2 lemons, zested
- 2 anchovies, finely minced
- Saba (2oz.)
- Bring water to a simmer and add sugar and salt. Dissolved the sugar and salt and add black pepper. Cool completely and submerge the pork chops overnight.
- Heat suate pan on medium and brown the chops. Finish in oven until internal temperature reads 145 degrees. Rest for 10 minutes.
- Plate pork chop, garnish with saba and gremolata.
SHARE YOUR FINISHED OVERNIGHT BRINED PORK CHOPS (OR ANY VARIATION OF IT) WITH US BY TAGGING #TASTEOFPACE