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Sage-Garlic-Brined Pork Chops
- Serves
4
- Difficulty
Medium
Published 2011
Pork is one of the best meats to brine because brine helps pork stay juicy. Overcooking pork is perhaps the main way people err when they prepare it; brining allows a little leeway when cooking the pork. It’s also a way to infuse the meat with flavors—here shallot, lemon, pepper, and sage.
The following brine can be increased or decreased if you want to brine more or fewer chops. Just make sure that the salt level remains at 5 percent (see for the cor
Ingredients
Method
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I used the brining part of this recipe but had another use planned for cooking the chops. They were very moist and tender with great flavour from the herbs. Great book. I have learned so much and have still a lot left to read.