Recipe by shasty
"This is a marinade for any cut of pork you may be having. It makes it so juicy you'll ask when you're having pork again!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
apple cider vinegar
whole black peppercorns
boneless pork chops
I use it all the time and it's absolutely wonderful. Make sure you use about a pound of ice cubes...one tray may not be quite enough. One very important missing bit of info...make sure you rinse chops thoroughly and pat dry with paper towel before you cook. They are best if grilled or broiled. Don't be afraid of the salt...but make sure not to marinate more than the 2 hours...slightly less if chops are very thin...this is NOT an overnight brine.
I'm very new to this - have never made a marinade, I don't think, so maybe I made some beginner mistakes
I followed the recipe to the letter, using 2 lbs. of boneless pork chops (8 of them). I suppose that after marinating them for two hours, the instructions should have said to discard the brine (probably second nature for experienced cooks). But when I pan-fried my first two chops, I poured a bit of the brine into the pan. Bad mistake - it's not like sauteeing something in olive oil; the brine quickly turned black and burned awfully in the pan for the last half of the cooking time. After that, I got rid of all of the brine, leaving the moistened chops in my fridge.
Unlike the experience of other reviewers, I found that even cooking the chops as suggested (medium-high, or 8/10 on my range's dial), the chops did indeed turned out juicy and moist - a pleasant surprise. The flavors of the brine were pretty interesting, but the excess salt was a drawback. Should I have quickly rinsed the chops in water before cooking, as another reviewer suggested? I may make this again, and I'll try that if I do.
We used 1 cup water (eliminated ice cubs) with 1 cup vinegar and brined for 24 hours. Next time will cut back on salt 1/4 cup. These were very tender and flavorful. Topped pork chops with apple, walnut and bacon pieces. We always, always, brine our pork chops. It makes ALL the difference in the world!!
Was great. Only marinated for 1 hour and rinsed of any extra salt/liquid on the outside. Cooked on low heat to ensure it stayed moist. Used thicker cut chops and after marinating stuffed them with a pork stuffing. Mmmm Mmmmm Mmmm will make over and over.
This is actually Alton Browns recipe, I've been using it for a long time and its amazing!
i cut the salt to 1/2 cup and added a couple cups water and some liquid smoke. I let the country ribs soak all day and BBQ'd them slow at about 250 degrees. They got rave reviews!
Not very good. There was absolutely NOTHING tender about my pork. Luckily I coated my pork with a smathering of maple bacon. I would substitue apple juice in place of the vinegar, but may never know, because I fear to subject a nice piece of meat to such brutality.
This marinade is easy, no ingredients that you don't already have in your cupboard and I used Iowa chops with the bone in and they were out of this world tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 52
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to use jerk spices to make perfect jerk pork tenderloin.
What's cooking in San Antonio? Heavenly schnitzel with creamy sauce.
See how to make a 5-star spice-rubbed pork tenderloin for the grill.