My Secret to Succulent, Juicy Pork Chops

My Secret to Succulent, Juicy Pork Chops

If you’re cooking Pork Chops at home, there is a problem here in Spain and sometime buying from the supermarket in the UK, the chops are cut so thin you can’t avoid reproducing the meal you had last week at the local restaurant, dry and tasteless. So, you need to find yourself a nice friendly butcher who will oblige by cutting your chops just how you like them, nice and  thick and meaty. However, when you come to cook them, because of the lack of fat these days, they too tend to be on the dry side due to the longer cooking because of the thickness.

I’m quite sure many of you have experienced this more than once, fear not, I’m going to let you into a closely guarded secret used by professional chefs that will give you the perfect juicy, tasty, succulent pork chop you have ever tasted.

As meat is cooked, the moisture in it is released, hence the meat gets drier, the answer is, if we put extra moisture into the meat prior to cooking we only loose the same amount of moisture as before, but the difference is, we still have the extra we added to the meat, keeping it succulent and juicy.

Here’s how I do it.

The process is called brining and to do this you will need to make up some brine.

You need 1 Tablespoon of ordinary table salt to every breakfast cup of boiling water and allow to cool thoroughly. Make up just enough to cover the chops in a shallow dish. When the brine is cold, pour it over the chops and leave in a cool place or in the fridge overnight but no longer than 12 – 14 hours.

To cook: rinse in cold running water and dry with kitchen paper, cook your usual way, either fry on top of the stove or gently in the oven.

Or, you can try my tasty spice rub Recipe

Print Recipe

5 from 2 votes

My Universal Spice Rub for all meats

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1

Cook ModePrevent your screen from going dark

Prep Time5 minutes mins

Total Time5 minutes mins

Course: Spice Rub

Cuisine: Mediterranean

Ingredients

• 1 tbsp smoked paprika
• 2 ¼ tsp salt
• ¾ tsp black pepper
• 1 ½ tsp garlic powder
• 1 ½ tsp onion powder
• 1 tsp oregano dried
• ¾ tsp mustard powder
• ½ tsp cumin powder
• ½ tsp sage dried

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• Mix all the spices together in a small bowl. Keep in a screw-top jar
• Dry off the meat with kitchen paper. Now use your fingers to lightly rub the seasoning on both sides of the meat, not forgetting the sides. Shake off any excess before cooking.

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

Are those Chops ready yet??

Tags: òrk chops, Pork

Category: Blog