What Type of Pork Chop Is Best in a Brine?
Q: Are boneless pork chops just as good as bone-in chops when put in a brine?
Sent by Sharon
Editor: I think of brining as an insurance policy when cooking meat. The simpliest brining solution is just salt and water. You can add in herbs, sugar, and spices for seasoning, but the salt is there to do the work; it’s what brings the juiciness and flavor. Thinner cuts of meat or meat with less fat have a tendency to go from done to overcooked very quickly and can benefit from brine to ensure they’re retaining some of their juicy flavor.
Boneless pork chops tend to be much thinner than bone-in pork chops, so they run the risk of being overcooked quickly. Bone-in pork chops can still be overcooked, but the presence of the bone and their thickness help. The bone actually works as an insulator! Either way, your best bet is to give brining a go and, even more importantly, cook the meat to proper doneness — 145°F is the sweet spot for chops. Don’t forget to let the meat rest! If you pull the chops off the heat when they’re a few degrees under temperature, they will continue to cook as they rest.