How to Select Pork Chops
Order pork chops from a butcher; ask for 1- to 2-inch bone-in chops. (The bone protects meat from overcooking and gives it a richer flavor.) Select pinkish-red chops that have some marbling; fat adds flavor and moistness during cooking. Steer clear of chops that have dark-color bones or dark spots on the fat.
Why Brine?
Thick pork chops are already tender, so why brine? Answer:improved tenderness, juiciness and seasoned flavor. Brining breaks down muscle tissue, allowing moisture and flavor to enter the meat. For best results, purchase chops that haven’t been enhanced with a sodium-water solution.
While you need only water and salt for brine, adding seasonings elevates the mild flavor of pork. Soak chops in a brine 2 to8 hours. Remove and pat dry, then cook as desired. The chops will have meltingly good flavor and juiciness!
