I had a pork chop yesterday. I was dining alone, and I ceremoniously made myself a proper meal. I took a visit to the butcher who had all sorts of glossy selections piled high in the coolers, and I settled on a pork chop, bone-in. It was a good choice because it was well aged, and came from a good place and when it hit the pan I could tell from the sizzling fat that that good things were happening, that it was going to be a very fine pork chop. The thing is, that on the road to a good pork chop, it is very easy to take a wrong turn. Most pork chops should be brined, there are few pork chops on this earth that can get away with being delicious and not brined. Most turkeys should be brined too, but a whole turkey is too much for one woman on a solo afternoon.
Brining is an old-fashioned technique, that involves soaking meat or poultry in a flavorful saltwater solution to enhance its moisture and taste. Despite the saltiness of the brine, the food doesn’t taste salty when it’s cooked, no, it is tender and succulent. The optimum soaking time for pork chops is 6-12 hours, but even a shorter time in the brine makes a flavorful difference. Unportioned pork gets refrigerated in brine for 24 hours. But if it is already cut into chops, then the most time it needs in the brine is 5 hours. Even less will make a difference.
So I encourage you lovely solo diners, to take a stroll, or a jaunt, or a meander over to the butcher, and select something lovely for yourself, like a pork chop, or a large bird if you’re feeling hungry, and to try this little recipe here — trust me, you’re worth it.
“Brined Pork Chops (or Tenderloins) with Fried Apples”