Brining Pork Chops?

[sandyut]

I have a few chops in the freezer. I have never smoked a pork shop - thinking they would dry out and be tough. But then then I thought about the brining option..

Anyone wet or dry brine pork chops? If so can you pass on the recipe and how they come out?

Thanks! Dave

 

[smokerjim]

I've done them with pops brine if you dont want the hammy taste leave out the cure but smoke them a little hotter.

 

[noboundaries]

Wet brining pork chops works just like wet brining chicken breasts. The result is a juicier, more forgiving chop.

 

[912smoker]

I have brined overnight in Italian dressing and they always turn out great .
And I use an apple juice brine I borrowed from Malcolm Reed . I'll try to find it and post.


EDIT
1 bottle apple juice
1 cup brown sugar
1/2 cup kosher salt
1/2 cup rub
Soak for 2 hrs


Keith

 

[bill ace 350]

This is good-

Meat Curing - GERMAN-STYLE CURED PORK CHOPS (GEPOCKELTE) - Morton Salt

www.mortonsalt.com

 

[chopsaw]

My thoughts went right to the Morton Tender quick recipe . It works great for this .

 

[Bearcarver]

I have a few chops in the freezer. I have never smoked a pork shop - thinking they would dry out and be tough. But then then I thought about the brining option..

Anyone wet or dry brine pork chops? If so can you pass on the recipe and how they come out?

Thanks! Dave

Here ya go, Dave,
Link:----->>Boneless Cured & Smoked Pork Chops and Canadian Bacon

That should help!
Bear

 

[bbqbrett]

I didn't brine but injected with apple juice and a small amount of vinegar. Came out nice and juicy.

 

[chilerelleno]

A simple water and kosher salt brine works wonders for all pork, but especially lean pork like loins and chops.
Makes cooking those cuts a more forgiving experience if you let the IT climb a little too much, remains juicy with little loss of tenderness.

 

[Inscrutable]

Not exactly ”brine”, but I’ve done CSRs many times with equal parts soy sauce, apple cider vinegar, and water … with lemon, garlic, and onion added for flavoring. Have left in that bath for a couple days, then grilled. Always came out great.

 

[DougE]

If you're just wanting added moisture, a simple poultry brine will work fine. If you're wanting cured smoked chops, I believe I would just cure a whole or half loin, slice into chops, then smoke.

 

[SmokinEdge]

I have a few chops in the freezer. I have never smoked a pork shop - thinking they would dry out and be tough. But then then I thought about the brining option..

Anyone wet or dry brine pork chops? If so can you pass on the recipe and how they come out?

Thanks! Dave

Do wet brine chops and chicken.
I use no more than 1/2 c salt to 1 gallon water. You can add sugar at no more than half the salt amount, so 1/4 c sugar to 1 gallon water. Brine for at least 4 or 5 hours. Watch the IT on chops and don’t go over 150F. These are temperature sensitive the higher the final IT the dryer they will get.

 

[JckDanls 07]

don’t go over 150F.

I agree with this... even without brining they still are moist

 

[DRKsmoking]

Dave everyone has helped you for your question.

I have smoked them with just seasoning at low temp then very high temp on grill just for a char. Mine were thin and still not dry.

Smoked Pork chops with Loaded Hasselback Potatoes and Spicy Apple Sauce

Smoked Pork chops with Loaded Hasselback Potatoes and Spicy Apple Sauce Had a package of pork chops that I wanted to smoke , so here it goes. They are thinner than I would like them to be Dressed them with just salt and pepper and smoked with Mesquite chunks. In the smoker at 225 deg. for...

www.smokingmeatforums.com

David

 

[thirdeye]

I do a flavor brine on all pork loins and chops. My ratio is around 1 gram of salt per ounce of liquid (which can be water or apple juice). I also like packaged brines like Oakridge Game Changer, Kosmos Chicken soak, or LC Fowl Play. I mix them much lighter than the standard recommendation. Brine time is 3 to 4 hours. Pulling the meat in the 145° range is a good plan.

 

[sandyut]

Dave everyone has helped you for your question.

Very much so.

Many good ideas here. I'll post up when I get around to smokin them. Gonna be a few. We are out to night, ribs tomorrow and brisket Monday barring any unforeseen crisis...seem to be a crisis magnet lately. But I do have an unopened handle of Bulleit for anything that come up.

 

[thirdeye]

I've never thought to brine chops, but when I help my neighbor cater we cook A LOT of what we call porkies, 5/8" thick bun sized slices from a loin seasoned with gran garlic, black pepper and pork spice and let sit over night. We cook on an open pretty hot charcoal grill. When we pull them off they go into a full sized foil pan with a half bottle of water and kept warm and they juice back up very well. We mix and/or rotate them to get the warmer juicier ones on top and then put them in the serving racks with one sterno underneath. One of us always finds the loin tip pieces to throw on a bun after cooking, and most times I don't even put any sauce on the bun they're so juicy.

One of our local food trucks sells a 'pork chop' sandwich, and it's actually a 1/2" slice from a boneless loin, seasoned, battered and frozen from a supplier in Montana. They are deep fried and come with your choice of toppings. Surprisingly good product and a good seller.

 

[bill ace 350]

One of our local food trucks sells a 'pork chop' sandwich, and it's actually a 1/2" slice from a boneless loin, seasoned, battered and frozen from a supplier in Montana. They are deep fried and come with your choice of toppings. Surprisingly good product and a good seller.

Sounds great! I always make extra schnitzel for sandwiches!

 

[thirdeye]

Sounds great! I always make extra schnitzel for sandwiches!

Here is the supplier info. Check out the 'wholesale' tab for the bulk information. It's pretty smart for this company to sell to restaurants in other cities/states.

https://porkchopjohns.com/

 

[chopsaw]

Don't forget a dry brine