When this month’s Charcutepalooza challenge was announced as Corned Beef, I was relieved that other brining options were available. I’ve got nothing against corned beef, but with leftover bacon in the freezer, and half of the prosciutto in the fridge, I was glad to take on something I could serve as a weeknight dinner. G. had already earmarked the brined pork chop recipe in Ruhlman’s book, so that was an easy choice to make.
brined pork chop with fried okra
I was surprised that the chops only needed to set in the brine for 2 hours. I’ve often done lazy marinades overnight in the fridge. But, after having cooked the pork, I wouldn’t want it any saltier.