Q: I recently learned via this website about brining pork chops — WOW! My question is this: how does one brine AND marinate? I have tried some lovely Texan-style pork chops in a vacuum pack, but the actual pork isn't free range (something that's important to me). I'd like to replicate this kind of dish at home.
I assume they are brined as salt and water feature high up on the ingredient list along with the other spicier, saucy rub components. So to replicate this, do I brine for a few hours, then pat dry, and start the traditional marinating (in herbs, spices, oils etc) post brining?
Please help me make sense of this! Many thanks.
Sent by Sharna
Editor: Sharma, I think you're right on track! You won't need to actually marinate for very long since your chops will already be tender — maybe let them sit with the spice mixture for 10 minutes or so before cooking? Give it a try!
Readers, what other ideas or suggestions do you have?