How to Brine Pork Chops, Sirloin Steaks, and Cutlets

November 1, 2017

2 pork chops, sirloin steaks, or cutlets

1/3 cup kosher salt
1/3 cup brown sugar (or other sweetener)
1 cup water + 1 quart ice water

Optional
10 peppercorns
1 bay leaf
1 star anise
1 dried red chili
2 smashed garlic cloves
 
Bring 1 cup of water to a boil. Add salt, sugar, and any other optional spices that you would like. Simmer until salt and sugar are dissolved. In a separate bowl have ice water prepared. Pour the hot seasoned water into the ice water. Mix the water until the ice is melted and confirm that the mixture is cold. Add pork chops to cold brine. You can either brine in the bowl, covered in the refrigerator, or pour the brine into a sealable bag and add chops. Allow chops to sit in brine in the refrigerator for at least 30 minutes and up to 6 hours, the longer, the more the meat becomes slightly cured. Once you are ready to cook the chops remove them from the brine and pat them completely dry with a towel.
 

Virginia Clay (C)

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