Brined Pork Chops with Gremolata
This recipe for brined pork chops with gremolata is a delicious and easy way to prepare pork chops that are full of flavor. The brine helps to keep the pork chops moist and juicy, while the gremolata adds a bright, fresh flavor. This dish can be easily adapted to your own taste by adding different herbs or spices to the gremolata.
Ingredients
- 2-4 thick cut pork chops
- Extra virgin olive oil
- 5 cups water
- 6 tablespoons sugar
- 3 tablespoons Kosher salt
- 3 bay leaves, crumbled
- 1/2 teaspoon coriander seeds, lightly crushed
- 1 sprig thyme
- 4 strips of lemon peel
Instructions
1. To make the brine, place one cup of water in a small saucepan and add the roughly crumbled bay leaves, coriander seeds, thyme, and lemon peel. Bring to a simmer and remove from heat. Let sit for a few minutes.
2. Add the remaining 4 cups of water. Stir in the sugar and salt until they are dissolved and the water is no longer cloudy.
3. Place pork chops in a freezer bag or marinade bag in a bowl and pour brine into the bag. Seal and refrigerate for 1 to 2 days (1 day for thin chops, 1-2 days for thick).
4. Remove chops from brine: A half hour (for thin chops) or an hour (for thick chops) before cooking, remove pork chops from brine and rinse off with cold water Pat dry 5 To prevent the 6 Sear both sides: Coat bottom of large skillet with oil Heat on medium to medium high Pat dry again 7 Lower heat & cook until done Internal temperature reads 145°F 8 Tent w/ foil & let rest: When done remove 9 Make gremolata by combining parsley 10 Sprinkle on pork chops
Nutrition Facts
- Serving size: 1 pork chop (6 oz)
- Calories: 210
- Fat: 10 g
- Saturated fat: 3.5 g
- Cholesterol: 70 mg
- Sodium: 520 mg
- Carbohydrates: 2 g
- Fiber: 0 g
- Sugar 1g
- Protein 25g
