Herb de Provence brined pork chops guarantee the tasty and juicy meat, but not spiking up your blood pressure.
Prep Time: 5 Minutes Cook Time: 13-15 Minutes Serving: 4
We eat a lot of pork in our house (bet you most probably knew by now). Since my husband and my son are not big in gravy, I need to find different ways to cook the meat and make sure it is juicy, tender and tasty.
This recipe was inspired by a recipe showcasing in the Diners, Drives-In and Dives.
Before this, I am not big on brining the meat. The main reason is the salt used in the brine. It is way too much for our bodies to handle.
People, like my husband, having so much salt in one time like this, the blood pressure will spike up.
But he started using the Himalayan pink salt several months ago. None of us knew what it is in that salt. It seems like it doesn't bother him at all. I mean he definitely
starts to watch his diet. But it doesn't have that headache or weird feeling what you feel after too much salt consumption. Everyone is happy.
Anyway, I highly recommend you to use the Himalayan pink salt instead of any regular table salt or sea salt. Yes, it is 6-7 times more expensive. But once you adapt this salt in your daily diet, you will feel the difference physically.
Another tip that I want to emphasize here is the massage of the meat. "Treat your meat like a sponge", says my mother. I may have already shared this tip with you before.
But if you apply this technique in this brined pork chop recipe, it will make a world of difference.
All you need to do is to squeeze, release, squeeze and release. Do this motion several time with each piece of meat. It will absorb the flavor more and tenderize the meat.
If you can, let the meat sit in the brine for 3 days, the result is even better. Nobody will want to have any more pork chops from any restaurant, but your house.
Anyway, always apply my mom's tip when you marinade the meat. And enjoy this delicious pork recipe.
4 thick cut Bone-In Pork Chops (1" thick)
Herbes De Provence
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