Tag: brine recipe

Recipe: Honey, Orange and Cinnamon-Brined Pork Chops

Posted on by Dan Clapson

Brined Pork ChopsWe’ve shared a great brine recipe on PassionForPork.com earlier this year, but you can never have too many brines in your culinary arsenal. It’s no secret that brines are great for keeping meat nice and juicy while cooking, it’s also fantastic for infusing flavours directly into the meat.

Even though I’ve used this brine on some big, bone-in pork chops, you can apply this recipe to tenderloins and racks of ribs as well. Remember: Brining makes cuts of meat approximately one million times more delicious!

And that, my friends, is no exaggeration.

What you’ll need…

Brine:

2 cups water

2 cups white vinegar

2 cloves garlic

1 red onion (quartered)

1 cinnamon stick

2 tablespoons liquid honey

1 tablespoon orange zest

1 tablespoon sea salt

1 teaspoon chili flakes

1 teaspoon pickling spice

8 ice cubes

4 bone-in pork chops

Directions:

Place all brine ingredients except ice cubes into a medium pot and bring to a simmer on medium-high heat.

Remove from heat and let cool for a few minutes.

Transfer to a large bowl or baking dish and add ice cubes.

Add pork chops, cover with saran wrap and let soak in brine for at least 6 hours (or overnight if possible).

Once ready, pat chops dry with paper towel and cook as desired. A nice grill on the barbecue seems seasonally appropriate!

Serves 4

Total prep time…6 hours, 15 minutes

Recipe: Fairmont JPL All-Purpose Basic Cider Brine

Posted on by Sharman

During the Swine and Dine cooking demo by Fairmont JPL Banquet Chef Anthony Young a couple weeks back we learned how brining can take simple pork chops into succulent and juicy porterhouse pork chops. Follow this wet-cure recipe and you’ll never serve a dry pork chop again. 

This is a basic recipe that can be modified as per your desired tastes. White sugar can be substituted for other sugars like maple syrup or molasses, citrus fruits or apples can add a boost of flavour, or you can make it super fragrant with a dose of cardamom.  

You can keep this brine in the fridge in a jar or a sealed container and a day or two before you think you want to make pork chops, tenderloin, or loin chops – submerge your pork in the brine to infuse your cuts with loads of flavour. Your guests will wonder how you made them so mouth-watering.

 

Chef Anthony’s Basic Cider Brine

Recipe courtesy of Chef Anthony Young, Fairmont Jasper Park Lodge 

  • 1 tablespoon black peppercorns
  • 1 tablespoon yellow mustard seeds
  • 2 cloves
  • 4 allspice berries
  • 5 bay leaves
  • 225 grams sea salt
  • 200 grams sugar
  • 4.7 litres boiling water
  • 200 ml apple cider

Instructions: 

  1. Place all dry ingredients in a large heatproof bowl; pour boiling water over to dissolve. Cover and let cool. Once cool, stir in cider and place in fridge for 2 hours.
  2. Lightly rinse chops, pat dry and place in cold brine. Never put meat in hot or lukewarm brine – brine should always be very cold.  
  3. For small chops, let marinate overnight, for larger cuts (12-16 oz) let marinate 28-48 hours.
  4. When ready to cook, take out of brine and let chops sit at room temperature for 20 minutes. Pat dry and sear in a pan or BBQ and cook to your liking.