BUTTERMILK BRINED PORK CHOPS RECIPES
STUFFED GRILLED PORK CHOPS RECIPE | ALTON BROWN | FOOD NET…
Provided by Alton Brown
Categories main-dish
Total Time 39 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
- Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.
BRINED PORK TENDERLOIN RECIPE | REAL SIMPLE
This pork is moist, tender, and well-seasoned through and through thanks to fresh thyme and cracked black peppercorns. Brining the pork in a vinegar mixture, which gently breaks down the proteins for tender meat, also imparts flavor and moisture to the tenderloin. (The same brine also works great with pork chops or poultry). Don’t be alarmed if the surface of the pork exposed to the brine turns gray in color and toughens a bit: you won’t notice it after grilling. Be sure to let the meat rest after removing it from the heat, then serve atop salad with charred snap peas drizzled with buttermilk dressing. Or, cut into smaller pieces and stir into fried rice.
Provided by Paige Grandjean
Total Time 2 hours 30 minutes
Yield 4 (serving size: about 3 slices)
Number Of Ingredients 8
Steps:
- Whisk together water, rice vinegar, sugar, and salt until dissolved. Place pork in a large ziplock plastic freezer bag; pour in brining mixture. Chill 2 to 3 hours.
- Preheat grill to medium-high (about 450°F). Remove pork from brining mixture; discard brining mixture. Pat pork dry with paper towels; rub with oil, thyme, and cracked peppercorns.
- Place pork on grate; grill, uncovered, turning occasionally, until a meat thermometer inserted in thickest portion registers 140°F, 20 to 22 minutes. Remove from grill, and let stand until temperature registers 145°F, about 5 minutes.
Nutrition Facts : Calories 160.1 calories, CarbohydrateContent 3.2 g, CholesterolContent 70 mg, FatContent 5.7 g, FiberContent 0.2 g, ProteinContent 22.7 g, SaturatedFatContent 1.2 g, SodiumContent 1224.4 mg, SugarContent 2.5 g
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