Salt Cured Pork Chops Recipes

HOW TO MAKE SALT PORK

Steps:

• Gather the ingredients.
• Combine the salt and sugar. Rub the pork belly slices with some of the salt and sugar mixture.
• Spread a layer of the sugar and salt mixture on the bottom of a glass, ceramic, or stainless steel container. Place a layer of pork belly slices on top.
• Sprinkle the pork slices with a little more of the salt and sugar mixture.
• Add another layer of pork slices and then the salt-sugar mixture.
• Continue adding layers of pork belly slices, sprinkling each layer with the salt and sugar mixture.
• Cover and refrigerate. The salt pork will be cured and ready to use in two days. It will keep in the refrigerator for up to a year (it is still safe to eat after this, but the flavor declines).
• To use, rinse off the salt pork slices. Pat them dry with a paper towel or clean cloth.
• Cut into cubes or small strips.
• Cook over low heat until most of the fat is rendered out.
• Sauté a chopped onion in the rendered salt pork fat, and you're well on your way to making great chowder.
• Enjoy.

HOW TO "DRY-BRINE" PORK CHOPS

Steps:

• Mix kosher salt, black pepper, and cayenne pepper together in a small bowl to make the dry brine. Generously apply mixture to both sides of pork chops. Transfer chops to a rack on a paper towel-lined baking sheet. Refrigerate uncovered 18 to 24 hours.
• Preheat grill to medium or medium-high heat. Brush pork chops on each side with a few drops of vegetable oil.
• Grill chops until internal temperature reaches 135 degrees F (60 degrees C), turning to evenly brown on each side. Transfer to platter and allow to rest 5 minutes.

BRINE-CURED PORK CHOPS

Steps:

• To make the brine, dissolve the salt and sugar in 1 gallon of warm water in a large bowl. In a mortar, slightly crush juniper and allspice berries and the peppercorns along with the bay leaves and herbs; add to the brine. When the brine is cool, add pork chops and completely submerge, putting weights on top of a plate if necessary. Refrigerate for at least 2 days and up to 3 days.
• To prepare the chops, remove from the brine about 2 hours before cooking and dry with paper towels. Rub them with a bit of olive oil and pepper. (You may also perfume the meat at this point with a few sprigs of fresh rosemary, placed on top of and beneath the chops). Allow the chops to come to room temperature.
• Grill the chops (partly covered if possible to control flaming) over medium-hot coals about 5 to 7 minutes a side, or fry 3 at a time in 2 preheated heavy-bottomed skillets over medium-high heat. Place them on a warm platter and cover loosely with foil. Allow them to rest about 10 minutes. Sprinkle with salt if needed.

SALT CURED PORK CHOPS

Steps:

• Combine the salt, sugar, and pepper. Mix well.
• Put the chops on a wire rack in a baking pan or any container that is large enough to accommodate the rack.
• Generously cover the chops with the cure using about 2-3 tablespoons per chop making sure they are totally covered with the cure.
• Place the container of chops in the fridge for 6 hours uncovered.
• Remove from fridge and thoroughly rinse the chops and pat dry.
• Place the chops back into the container on top of the rack and return to the fridge for at least 1 hour.
• Heat cast iron skillet medium to medium high with the cooking oil and cook the chops flipping once until cooked through.
• Grilling is excellent as well!