eMom Recipe Wiki | Sage Brine for Pork Chops

Sage Brine for Pork Chops

  • 1 1/2 ounces kosher salt (this will be a 5% solution)
  • 15 ounces of water
  • 15 ounces of ice cubes
  • 1 large shallot, sliced
  • 10 cloves garlic, smashed with the flat side of the knife
  • 1 lemon, halved
  • 1 packed tablespoon sage leaves, fresh
  • 2 bay leaves
  • 1 tablespoon black peppercorns, cracked in a mortar with pestle, or on a cutting board with the bottom of a heavy pan
  • 4 pork chops, bone-in, about 8 ounces each

In a medium saucepan over high heat, combine the salt water, shallot, garlic, lemon, sage, bay leaves, and peppercorns, and bring to a simmer.

Remove from the heat. Add ice cubes to quickly bring to room temperature.

Submerge the pork chops in the brine and refrigerate for 6 to 8 hours.

Remove the chops from the brine, discarding the brine. Rinse the chops and pat dry with paper towels.

Source: Rulhman’s Twenty. Also available here.


1 Response to Sage Brine for Pork Chops
Talia says:

See also the Stella Culinary video series on brining for extra info: http://stellaculinary.com/podcasts/video/the-science-behind-brining-resource-page

2012-10-06 21:12:53 -0700