Before refrigeration, brining was necessary to preserve meat. Today brining is popular again among home cooks and chefs. It gives flavor and tenderness to meat and poultry. And, it is very simple to do.
At the restaurant Zuni in San Francisco, owner Judy Rodgers shared her recipe for brining pork chops. Try Judy’s recipe and see if it works well for you.
I did a simple test of brining pork chops. I bought four loin pork chops and tested the first two-one not brined, the other brined for 24 hours. The brined chop was more tender when cooked, and the flavor was much better. The second test was the same, except I added a cup of rosemary sprigs to the brine and let the chop soak for 36 hours. It was better than the 24-hour brining. I am going to try chicken next.
Cunningham’s newest book is “Learning to Cook With Marion Cunningham” (Alfred A. Knopf, 1999).