Pork Brine

Recipe View 5 mins In a saucepan, measure the apple cider vinegar and bring to a boil over medium-high heat. (5 minutes)

Recipe View 0 mins In a large, sealable plastic container or a non-reactive bowl, combine the salt, brown sugar, peppercorns, and mustard powder.

Recipe View 10 mins Carefully pour the hot vinegar into the container with the dry ingredients and stir vigorously until completely dissolved. Allow the mixture to stand for 10 minutes to allow the flavors to meld and bloom. (10 minutes)

Recipe View 5 mins Add the ice cubes to the brine. Cover and shake or stir until the ice is completely melted and the brine is cooled. (5 minutes)

Recipe View 0 mins Submerge the pork chops (or other pork cut) completely in the cooled brine. Ensure the pork is fully covered for even flavor penetration.

Recipe View 2 hrs Refrigerate the pork in the brine for at least 2 hours, or up to 4 hours for a more intense flavor. Do not brine for longer than 4 hours, as the texture of the pork can become too soft.

Recipe View 0 mins Remove the pork chops from the brine and discard the brine. Pat the pork chops dry with paper towels before cooking to promote better browning.

Recipe View 30 mins Cook the pork chops as desired. For pan-frying, heat a tablespoon of oil in a skillet over medium-high heat. Cook for about 5-7 minutes per side, or until the internal temperature reaches 145°F (63°C). For grilling, grill over medium-high heat for a similar amount of time, turning once. Let rest for 5 minutes before serving.