HOW TO FIX DRY PORK CHOPS RECIPES

HOW TO "DRY-BRINE" PORK CHOPS | ALLRECIPES

How to

Seeing the juicy pork chops in my friend Jennifer Yu's blog post (Use Real Butter) inspired this recipe, which features one of my favorite getting-meat-ready-for-the-grill techniques of all time. If you can call sprinkling salt on pork chops a technique. As long as you don't horribly overcook your meat, this 'dry-brine' technique will produce the juiciest and most flavorful pork chops you've ever had.

Provided by Chef John

Categories Main Dishes Pork Pork Chop Recipes

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 large center-cut bone-in pork chops
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
Vegetable oil for grilling

Steps:

Mix kosher salt, black pepper, and cayenne pepper together in a small bowl to make the dry brine. Generously apply mixture to both sides of pork chops. Transfer chops to a rack on a paper towel-lined baking sheet. Refrigerate uncovered 18 to 24 hours.
Preheat grill to medium or medium-high heat. Brush pork chops on each side with a few drops of vegetable oil.
Grill chops until internal temperature reaches 135 degrees F (60 degrees C), turning to evenly brown on each side. Transfer to platter and allow to rest 5 minutes.

Nutrition Facts : Calories 215.5 calories, CarbohydrateContent 0.4 g, CholesterolContent 65.2 mg, FatContent 11.7 g, FiberContent 0.2 g, ProteinContent 25.5 g, SaturatedFatContent 3.3 g, SodiumContent 2936.6 mg

HOW TO COOK IBERICO CHOPS RECIPE - DEBRAGGA

How to Cook Iberico Chops Recipe - Debragga image

This technique works for both rack and loin chops. Due to the beautiful, rich fat for which Iberico Pork is famous, I do not recommend grilling our products. Charring will mask, not enhance, the sweet, pure flavor of Iberico. I favor pan-searing.

Provided by admin user

Prep Time 10 minutes

Cook Time 5 minutes

Ingredients

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