Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.
Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.
IMPORTANT NOTE #1: This recipe makes a product that's
AKE GRAVY, FOLLOW Recipe #422335 OR THE RECIPE IN Recipe #487767. (STEP
For the Pork Chops:
ot water and the salt (brine ingredients) in a 54-quart
You may brine the roast if desired to
TO BRINE THE PORK: With sharp paring knife, cut
Mix brine solution and marinate ribs overnight
00 degrees F. Allow the pork to stand at room temperature
If desired, soak the pork butt in a brine solution for at least
Pour 1 cup brine in a quart jar. Fill with pieces of raw pork. Do not pack too solid.
Remove air bubbles.
Cold pack 1 hour. When serving meat, roll pieces in flour and fry.
Discard the brine.
This recipe will make brine for 14 to 15 quarts.
br>Immerse pork roast of your choice in the cooled brine mixture
ay leaves.
Place the pork chops into a large sealable
o room temperature.
Place pork loin in a 2 gallon
ur brine into wide pot or container large enough to hold pork
Lightly salt and pepper the pork chops on both sides.
Mix the ingredients for the brine well to dissolve sugar and
Mix all the brine ingredients together in a pot
hurry.
Place pork chops in cooled brine to marinate from
elt ice and cool brine.
Place pork loin into a large