Perfect Pork Chops "Dry-cured" - Come for the oxymoron, stay for Juicy meat

Perfect Pork Chops "Dry-cured" - Come for the oxymoron, stay for Juicy meat -

I wanted to make a video about "dry-brining" for a while now, and I was reminded of this fact recently after seeing a friend's blog on the subject. This friend is the beautiful and talented, Jennifer Yu, who publishes the blog, use real butter.

Seeing these juicy pork chops inspired his post this video, which features one of my techniques to get ready-for-the-grill meat favorite of all time. If you can call salt sprinkling of pork chops, a "technical", and for the purposes of this article, we will.

Furthermore, if sounds familiar, it should. We used this trick before in previous videos, but just never called "dry brining," especially because it's not one thing. By definition, a "brine" is a liquid, but since it contains the same ingredients assets, and has the same effect, we do not let a minor detail like no water getting in our way.

I could go into a long explanation scientist what happens exactly here, but I will provide a link to this great article on Serious Eats, J. Kenji Lopez-Alt. Jen used his book, the Food Lab, as a guide, so we'll send you his way for all the details relevant.

While our Kenji friend will do well best job explaining the science behind this magic method, I think I did a decent job in the video explaining how it works wonderfully. As long as you do not overcook your meat horribly, this technique "dry-brine" produce the juiciest and tastiest pork chops you've ever had.

So, a big thank you to Jennifer to inspire us, and Kenji to inspire him. With peak grilling season just around the corner, I really hope you give this incredibly simple trick a try soon. Have fun!

Ingredients for 4 large pork chops:

2 tablespoons kosher salt

1 teaspoon freshly ground black

1/4 teaspoon cayenne pepper

- Mix and apply generously on both sides of chops. Or "brine" uncovered in the refrigerator for 18-24 hours. Some say you can do it in less time, but I always let go at least one night.