Brining is a whole other topic that covers a lot of information that I will post in the future. I am still learning and experimenting. If you’re new to brining. This recipe will get you started in the simplest way. With a relatively short brine time of 24 hours with small cuts of meats.
There are other Brines, where we work with larger pieces of meats, different Salt levels, and Brining Times. Up to 2 weeks in some cases as in my Canadian Bacon Recipe.
Use 1/2 Inch to 1 Inch Pork Chops. Any Thicker and the Prague Powder might not penetrate all the way through within 24 hours.
Trim excess fat off. Save the Trimming and freeze to use for other recipes.
If serving the Ham Chops with Hash Browns. Render the fat trimmings and save for frying the hash browns the next day.
Ham Chops Brine Solution
The Brine Solution is pretty straightforward with additional seasonings for flavor. The Prague Powder changes the texture and taste for some remarkable Pork Chops. It is responsible for giving that Ham flavor. For this recipe, it’s on the lighter side.
The Basic Brine is 1 Tbl Kosher Salt per Cup of Distilled Water. This recipe uses 5 Tbl of Kosher Salt for 8 Cups of Water with Additional Salt coming from the Montreal Steak Seasoning. Putting this brine slightly on the light side. Compensating with Sugar for balance.
However, this is a brine solution meant for larger pieces of meat. For this recipe, we are brining Pork Chops which are smaller pieces of meat.
To compensate, the Pork Chops are washed and rinsed well before being placed into a bowl filled with cold water to soak for 15 minutes or more. This will give time for the Salt content to get diluted.
Prague Powder #1
Prague Powder #1 is a curing salt that is meant to be used in small amounts when curing meats. The general limit is 1 tsp per 5 lbs of meat.
Prague Powder #1 works quickly to cure meat and is used on meats that are cured over a short period. Products like Bacon, Sausage, Ham, or Corned Beef are cured and then cooked using Prague powder #1.
Accidentally using Prague powder as salt or even taste testing can make you extremely ill. This is why Prague Powder #1 is usually colored pink so that it can not be confused with salt. To further protect against accidental ingestion, store the Prague powder in a safe cool, and dry place.
Ham Chops Seasoning
Montreal Steak Seasoning with Liquid Smoke and Apple Cider Vinegar to contribute. Experiment with your own. Just be sure to have the Water and Salt Ratio the same or fairly close.
Brining Ham Chops
To prepare this dish. Combine All the Brine Ingredients together and mix well. Add your Pork Chops and Leave overnight. Place the Pork Chops in a Large Marinating bowl and use a plate to keep the Pork Chops submerged if you have to.
Alternatively, place the Pork Chops and Brine into a large freezer Ziploc bag and push the air out before sealing. Place this into a bowl and refrigerate.
Cooking Ham Chops
Prior to Cooking, wash and rinse the Pork Chops and allow them to sit in cold water for 15 minutes or longer. Remove and pat dry. Optionally Brush Meat Oil on before cooking.
Cook any way you’d like. I typically Grill the Pork Chops until done or Pan Sear and Finish in the oven. You can also slow cook these pork chops.
For Pan searing. Sear the Pork Chops brushed with JAH Meat Oil over medium heat. About 3 minutes per side or about 5 minutes per side for 1-inch pork chops. I usually do these in a skillet 2 at a time.
In general when the Pork Chops reach an internal temp of 145 F or when the juices run clear followed by a rest.
- 4 Pork Chops – 1/2 inch to 1 inch thick
- Meat Oil Recipe – as needed
- 8 C Distilled Water
- 5 Tbl Kosher Salt
- 3 Tbl Sugar
- 2 Tbl Montreal Steak Seasoning
- 1 Tbl Apple Cider Vinegar
- 1 tsp Liquid Smoke
- 1/2 tsp Prague Powder #1
- Combine Brine Solution together and mix well until everything is dissolved. Trim the Fat from the Pork Chops and freeze for other uses. Add Pork Chops to the Brine and make sure they are completely submerged. Place in a bowl, Cover and refrigerate overnight.
- Next Day, Drain out all the brine and wash and rinse the pork well. This will get rid of any excess salt on the surface. Fill up a bowl with cold water and allow the Pork Chops to soak there for 15 minutes or more.
- Remove the Pork Chops and Pat Dry. Brush with JAH Meat Oil.
- Pan Fry over medium heat until done (about 3 – 5 minutes each side) or longer if thicker. The Juices should run clear. Let rest a few minutes.