Jul 12, 2006
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.
—NMChef1
