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.
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.
We picked up a cast iron fry pan this weekend, and this was the best alternative we have to grilling. We’ve had a few warm days in March, but we also saw snow this week. Not quite grilling weather.
Our verdict? Delicious. Perfectly tender meat with a great deal of flavor. My small foray into brining has me seeing the potential. Perhaps I’ll try the chicken or turkey next time.
There is one member of the family who hasn’t been happy about all of this meat-making. Everything’s been too delicious to share with poor, dear, dog.