Thai Brined Pork Chops Recipe
YIELD
6 to 8 servings
TIME
Active Prep: 10 min
Cook: 20 min
INGREDIENTS
- 2 tsp. Coriander Seeds
- 1 tsp. Yellow Mustard Seeds
- 6 to 8 Dried Makrut Lime Leaves
- 4 Turkish Bay Leaves
- 4 Whole Star Anise
- 4 whole Thai Chiles (or fresh)
- 2 cups water
- 1/2 cup brown sugar
- 1/4 cup Kosher Salt
- 2 cups ice cubes
- 1 Tbsp. fish sauce
- 3 to 4 lbs. pork chops (6 to 8 chops)
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DIRECTIONS
In a small skillet over medium heat, toast coriander and mustard seeds, stirring constantly, for a few minutes until fragrant. Transfer to a small saucepan and add remaining spices, water, sugar and salt. Bring to a boil, stirring to dissolve sugar and salt. Remove from heat and pour into a large bowl. Add ice and fish sauce and let brine cool to at least room temperature before adding pork chops. Make sure chops are fully submerged in brine. Cover and refrigerate at least 1 hour, but these are even better if left to brine overnight. Remove from brine, pat dry, and sear in a stovetop skillet or grill to desired doneness.
SERVING SUGGESTIONS
These are delicious rubbed with our Asian Delight BBQ Rub just before cooking. Use about 1 to 2 tsp. per pork chop depending on size. Serve with sticky rice or Asian slaw. Slice up pork chops and use as a filling for spring rolls.
Andy Klein, chef/owner of One Ten Thai—Aguadilla, Puerto Rico
NUTRITION