Asian Brined Pork Chops

A brine made from Asian pork chops was used to cure the pork chops. By following this simple recipe, you can prepare these delectable Asian Brined Pork Chops in only 20 minutes.

Pork chops are traditionally marinated in brine, which is a liquid solution. The brine in pork chops helps to keep the meat wet and juicy during the cooking process.

Preparing pork chops for grilling, pan-frying, roasting, or baking requires the use of brine.

How to cook Asian brined pork chops?

To brine pork chops, simply add 1/4 cup salt to 4 cups of water. Before using the brine, make sure to thoroughly mix it. Here are the detailed instructions:

1. The pork chops should be brined to the refrigerator for two hours. Make sure the brine covers both sides of the chops.
2. Removing the pork chops and discarding the brine will leave you with a clean plate.
3. Clean the pork chops by rinsing them with cold water.
4. Before cooking, pat the pork chops dry using paper towels.

The average number of calories in one serving

• Each serving of this recipe contains only 482 calories.

With this recipe, what are its complementary dishes?

Tomatoes, greens, or a salad are good side dishes to go with this. I offer the following recipes for a nutritious and convenient evening dinner:

• Ultimate French Mashed Potatoes (Joël Robuchon)
• Garlic Green Beans
• Marinated Tomatoes
• Creamy Mushroom Pasta

MAIN INGREDIENTS:

• 1/8 teaspoon salt or to taste
• 1 tablespoon cooking oil
• 4 bone-in pork chops (7 cm/10 cm thick), 3/4 inch thick
• Mint leaves (for garnish)

BRINE INGREDIENTS

• 1 1/2 cups cold water
• 3/4 cup mirin
• 1 orange, thinly sliced
• 6-8 small dried chilies
• 1 1/2 tablespoons sesame oil
• 1/2 cup low sodium soy sauce
• 3 ounces fresh ginger, thinly sliced

INSTRUCTIONS:

1. Add a pinch of salt to the pork chops before cooking them.
2. In a jar or saucepan large enough to hold the pork chops, combine the Brine ingredients. Make a brine and marinate the pork chops for at least two hours or, better yet, overnight in the liquid.
3. After brining the pork chops, take them from the brine and allow them to come to room temperature before cooking. To dry the pork chops, use a paper towel to pat them dry.
4. In a medium-sized nonstick skillet, warm the frying oil. Pups should be pan-fried for 4-5 minutes on each side. Foil-wrap the pork chops after they’ve been transferred. Before serving, let them sit for 8-10 minutes.

NOTES:

• Pork chops without bones can be used instead. Cooking time should be taken into consideration.