ISO: ISO brineing info. What should I use for the brine mix for 3-4 center cut boneless pork chops?

[luisa_calif]

How long? I've never brined before.

 

[marilynfl]

I can vouch for these...and I don't even like beer. Am I allowed to say that, being 1/8 German?

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=93779

 

[marilynfl]

Here my response on messing up the grilling portion.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=95955

 

[maycee]

I have this brine chart taped inside the door to my spices cabinet.

http://i368.photobucket.com/albums/oo124/MichaelJohn52/BrineChart.jpg

 

[angak]

you're most certainly allowed if I'm 8/8 German and don't like beer.

 

[angak]

Thanks! so handy.

 

[cheezz]

Thanks Michael - that's brilliant!

 

[luisa_calif]

******Thanks, I knew you guys would come through for me*****

 

[marilynfl]

Amen to that, Schwester.

 

[barb_b]

Luisa, how did it come out? What preparation? I was watching this post, I saw the pork on sale

at a local store, it looked great, but I had reservations on how best to prepare. Care to share your results? I have never brined either.
Best,
Barb

 

[luisa_calif]

Sorry, I was asking "after" the fact. I had cooked up the chops, and not happy with results

I usually get, I was asking for "next' time.

 

[patbastrop]

Great resource -- thanks for posting it

 

[lorijean]

Buttermilk Brined Port Chops

This is a great brine and can also be used for a pork loin roast

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=701096

 

[lorijean]

oops, Pork Chops-not enough coffee this AM

 

[angak]

I have tried and tried to like it---picture Munich, 1972, Hofbrauhaus, Olympic athletes, lots-o-beer

still YUK. It was hopeless.