I know I have blogged about brining before, but the effect it has on pork chops is unbelievable. Any time I have cooked pork chops, they always seem to come out dry.....no matter how I cook them! So, for the longest time, I just avoided them! I would revert to tenderloin or country-style spare ribs, etc... but no chops!
I was turned on to brining around Thanksgiving time, when all the talk was about brining your bird. And, I have to tell you, it made such a huge difference in how moist the turkey came out. So, I decided to look up brining pork chops, and low and behold it is a tried and true practice for chops that melt in your mouth! Well, there you go..... I went out and bought a package with high hopes!
I had bought a package of brining spices from Colonel De's that consisted of rosemary, cloves, juniper berries, and a few other spices. If you have never brined before, follow this recipe:
I had a bag of brussel sprouts in the fridge, so I cut them up, doused them with olive oil, a minty seasoning (savory, mint, thyme, marjoram and parsley), salt and pepper, and roasted them for about 15-20 minutes, stirring every once in a while.
That, along with a batch of brown basmati rice, and you have one delicious meal!