This is a new addition to my recipe repertoire – pork chop brine! I have discovered that brining fresh pork chops is the secret to really, really delicious pork chops. We have been regularly including them in our meals ever since I tried this! There are a million recipes for brines out there, but this is one that I made up after reading a bunch of them. It’s delicious with fresh herb butter!
Brine for Fresh Pork Chops
– 4 cups cold water
– 1 tablespoons kosher salt
– 1 tablespoon sugar
– 2 garlic cloves, minced
– 1 heaping teaspoon ground mustard
Mix together all the ingredients and pour over pork chops in a tupperware. Refrigerate for at least two hours, but longer is better! When you’re ready to cook them, rinse them off and pat them dry. Grill until the center is 160 degrees Fahrenheit. It will be juicy and so tender!
Topped with a tablespoon of fresh herb butter, it’s even better! I used butter from my hometown creamery, Ocheesee Creamery in Blountstown, Florida! When my sister and I were little, my mom took us to their farm and we got to see the entire operation, watch them milk cows, etc. I was really little, but it made a lasting impression on me! You can buy their grass-fed milk, cream, and butter at New Leaf Market in Tallahassee, which is where I purchased this. Anybody know where else you can purchase it? Leave a comment and let us know.
Place butter in a mixing bowl, and added a few tablespoons of chopped fresh chives, and a little parsley, if you’ve got it. I only had a little parsley because the zebra swallowtail caterpillars have utterly demolished all our parsley.
I didn’t have the heart to get rid of them though, so we’ll just do without.
Whip it up to buttery perfection!
Put it back in the fridge until you want to use it, but make sure to set it out ahead of time so it’s easy to scoop some onto your pork chop. It’s also really good on bread or rolls!
We had a light meal the last time we cooked these and ended up just having a pork chop and a sliced tomato from the garden. It was simple and delicious.
Thanks to my grill master, Wheat, for perfectly grilling them and for those fantastic grill marks. Yum!
TGIF! Tonight we are up to our usual Friday antics. Happy hour at the country club for the weekly drawing, and then dinner with friends. Love Fridays! I have some projects up my sleeve for the weekend – one hopefully involving furniture. Whatever you’ve got planned, I hope you have a great weekend!