Recipe by JulieG
"I use this brine for all pork cuts that I grill. It adds a subtle flavor to the meat without being too salty. The pork cooks up tender, moist and delicious every time."
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water, more if needed
garlic, gently crushed
fresh ginger, gently crushed
Used 4 good sized pork chops and made as written. Marinated for 8 hours. So much better then the ones I grilled a while back without the brine. Will be making this again.
This is a wonderful recipe - the flavor is just incredible! I added a little (2-3 tsp.) toasted sesame oil because those flavors just begged to be together. The meat was juicy and tender and it looked like meat that had been smoked all day.
My kids were all but licking their plates and were begging for more! Thank you for sharing this!!! We also decided that it would be an excellent salad dressing.
great flavor, I did add half of a onion.will use recipe again.thanks
I added: 1/2 tsp powdered ground ginger & 2 tsp sesame oil. I made 4 thick (approximate 1 1/2" thick, bone-in) pork chops, placed in my vacuum type Marinater, (using 28 pumps). There was plenty of the marinade for 4 thick cut pork chops. Marinated for 24 hours. Then grilled to 155 degrees F., using an instant meat thermometer in the thickest part of the pork chop. Remove and platter, loosely tent, with heavy aluminum foil, for a full 10 minutes. Excellent flavor!
* Percent Daily Values are based on a 2,000 calorie diet.
Basic Pork Brine
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: < 1
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