Brining Pork Chops

[island boy]

Iâ€[emoji]8482[/emoji]m brining some Pork Chops that I plan to put on the grill tonight along with a foil pouch containing some soaked hickory, Mystique & pimento berries.

The Chops are partially defrosted, in the interest of time I have placed them in the brine solution to get started. Is there any danger of bacteria by doing this?

Should I place the brining mixture in the fridge as usual, or, leave it on the counter for ½ - 1hr to allow chops to defrost, and then place the tub in the fridge?

 

[solar]

For me, I never brine pork, but that's just me.

This is what I would do, thaw the chops out under running water, then place in the fridge with you brine solution. Pull out about 30 minutes before they hit the smoker/grill and you'll be fine.

 

[gridirongriller]

The brine will thaw them even faster. Should be fine in the fridge. If they aren't fully defrosted as supper gets closer, then try the running water.

 

[richoso1]

Keep it in the brine, not counter top. Room temps can start bacteria in a heart beat.

 

[okie joe]

I always defrost in fridge,bactria will start quick on all raw meat.i dont brine pork unless it is for cure,and that is in fridge. If you need to quick thaw run hold over running water then get in fridge or on grill/smoker.