Brining is a method of soaking meat in salty water to relax and break down its proteins, making it more juicy and tender. Brined pork chops are sweet and succulent, and they are often nearly soft enough to cut with a spoon. Beef bouillon imparts a richer flavor to the pork than water and salt. Select beef bouillon with full sodium content for the best results.
Preparing the Pork Chops
If the pork chops are frozen, thaw them in the refrigerator for 24 to 48 hours before preparing them for the brine. Remove the pork chops from their packaging and rinse them under cool, running water for five seconds. Use a sharp knife to slice away any excess fat from the pork chops if you prefer leaner meat. You can save the fat for another use, such as rendering it into lard or making stock, or discard it. Place the pork chops on a sanitary surface while you prepare the brine.
Preparing the Brine
Mix the brine in a 1-gallon freezer bag or a large mixing bowl. A freezer bag works best, as it allows you to remove most of the air and ensure that the pork chops stay submerged. Combine 6 tablespoons of beef bouillon with 6 cups of cold water and mix it thoroughly. If you would like to make the brine a little sweet, add 2 tablespoons of brown sugar or molasses with the bouillon. Seal and shake the bag, if you are using one, for about 60 seconds to ensure that the brine blends evenly. For a mixing bowl, use a whisk to stir the brine vigorously for 45 seconds. Using anything other than cold water can allow bacteria to grow in the pork chops.
Brining the Pork Chops
Place the pork chops in the brine. If you are using a bag, press as much air out as possible and seal it tightly. For a mixing bowl, place something clean and heavy, such as a metal meat mallet, on top of the pork chops to keep them from floating. Cover the bowl with plastic wrap. Refrigerate the pork chops for 12 to 24 hours. The longer the pork chops stay submerged, the juicier and more flavorful their meat becomes. If you are pressed for time, one hour per pound will sufficiently tenderize the meat.
Cooking the Pork Chops
Remove the pork chops from the brine and pat them dry with paper towels. Season them with a dry rub, such as a mixture of ground black pepper, onion powder and garlic powder, if you prefer. Powerful seasonings complement the rich flavor of beef-brined pork chops. Cook the pork chops however you choose. If you do not have a favorite cooking method, preheat the oven to 400 degrees Fahrenheit, and preheat an oven-safe skillet on medium high. Add 1 tablespoon of oil or butter to the skillet and heat it for 30 seconds. Butter browns the pork chops best. Place the pork chops in the hot skillet and sear them for one minute per side, then transfer the skillet to the oven. Allow the pork chops to bake for about five minutes per inch of thickness for boneless, and eight minutes per inch of thickness for bone-in. Remove the pork chops from the skillet and cool them on a clean surface for five minutes. This allows their juices to return to the center of the chop. Use a meat thermometer to ensure that the pork chops reach a safe internal temperature of 145 degrees Fahrenheit.
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