A couple of nights ago I brined some pork chops and cooked them in a pan on the stove, steak-style. They were boneless loin chops, minimal marbling, and my hope was that brining would alleviate the almost inevitable dryness from such a cut.
They were at most 1" thick. The brine was 4c water (because I didn't have the forethought to purchase apple juice/cider), about 1/4c salt and 1/4c sugar. I added a few peppercorns, caraway seeds, coriander seeds, a bay leaf, and a splash each of soy sauce and Worcestershire.
|This looks like a medical experiment.|
Captain's Log Follow-Up
The brine was unsuccessful. Chops chewy, but not dry? I don't think I overcooked them, but I do suspect either the brine wasn't potent enough, they didn't soak for long enough, or, most likely: It's just a crappy cut of meat.
|This is from the next night. Microwaving tough pork chops was... not an improvement. The broccoli was roasted to order, though, and it was awesome.|