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2 HOUR MUSTARD BRINE FOR PORK CHOPS OR BUTT ROAST
Best way to get tender juicy pork.
Courtesy of Alton Brown, Food Network.
Brined Pork Chops
Brined Boston Butt Roast
Printed from THEGUTSYGOURMET.NET
This is a recipe from Alton Brown on the food network, the regular recipe stated 1 cup salt but I cut it
down to 3/4 cup you could even reduce the salt down to 1/2 cup but go ahead and use the 1 cup if you
wish, remember kosher salt ONLY or you will not be able to eat the chops, and only brine the pork for 2
hours, NO MORE than that! You can use less than 5 large thick-cut pork chops or you might be able to
fit more pork chops than five, just make certain that the meat is completely covered with the brine
• 5 thick loin-end pork chops (can use less, or use what ever cut pork you wish)
• 3/4 cup kosher salt (DO NOT use regular white table salt!)
• 1 cup brown sugar
• 1 tablespoon black peppercorns
• 1 tablespoon mustard powder (do not use prepared mustard!)
• 2 cups cider vinegar (heated until hot)
• 1 lb ice cubes
1. In a large plastic container with a lid, put the salt, Brown Sugar, peppercorns and mustard
powder; add in the HOT vinegar and swirl to dissolve the sugar and salt completely.
2. Let the mixture stand for 20 minutes at room temperature to develop flavor.
3. Add in the ice cubes and shake to melt most of the ice.
4. Add in the pork chops, making certain that the meat is completely covered with the brine.
5. Cover with lid and refrigerate for 2 hours (NO MORE than 2 hours!).
6. Rinse the pork well under cold water before cooking.
7. Cook as desired.
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