I’ve wanted to do a video on “dry-brining” for a while now,
and was reminded of that fact after recently seeing a friend’s blog post on the subject. That friend would be the lovely and talented, Jennifer Yu,
who publishes the blog, Use Real Butter.
Seeing those juicy pork chops in her
post inspired this video, which features one of my favorite getting-meat-ready-for-the-grill
techniques of all time. If you can call sprinkling salt on pork chops, a
“technique,” and for the purposes of this post, we will.
By the way, if this looks
familiar, it should. We’ve used this trick before in previous videos, but
just never called it “dry-brining,” mostly because that’s not a thing. By
definition, a “brine” is a liquid, but since this contains the same active
ingredients, and has the same effect, we don’t let a minor detail like no water
get in our way.
While our friend Kenji will do a much
better job explaining the science behind this magical method, I think I did a decent
job in the video explaining how wonderfully this works. As long as you don’t
horribly overcook your meat, this “dry-brine” technique will produce the
juiciest, and most flavorful pork chops you’ve ever had.
inspiring us, as well as to Kenji for inspiring her. With peak grilling season right around the
corner, I really do hope you give this amazingly simple trick a try soon.
Ingredients for 4
large pork chops:
2 tablespoons kosher
1 teaspoon freshly
ground black pepper
1/4 teaspoon cayenne
– Mix and apply
generously to both sides of the chops. Let “brine” uncovered in the fridge for
18-24 hours. Some say you can do this in less time, but I’ve always let it go at