If you want to bring a meal in on a budget, it’s hard to go wrong with pork loin chops. Except they can easily be dry as toast if you’re not careful. Not these Herb Rubbed Beer Brined Chops (and yeah, I know that title’s a mouthful!) They’re moist, succulent, tender and flavorful.
Best of all, these are oven roasted on a foil lined sheet pan, for no fuss, bother and hardly any clean up. Add a few baby potatoes (I give them a head start) and they’ll roast up nicely (crunchy on the outside, creamy in the center) right along side the pork chops. Practically a one pan meal – just add a vegetable side and you’re done.
The beer brine on these pork chops is fun; I’d use something light, like a Lager, but if you don’t wish to use beer, apple juice or water will be fine. I loved the very subtle flavor the beer left behind, just a whisper of sumpin’ sumpin’ to tantalize your taste buds. Most of all, I love how moist a brine makes the pork chops.
Another fun element is the slight criss-cross cuts across the chops to catch the herb rub. They create small pockets of flavor here and there. Each bite is a surprise, and makes you want to take the next bite and the next. To add one more layer of flavor (and a little color) I brushed just a touch of barbecue sauce across the top of the chops; whatever you have on hand will work.
I find the best prices on the large whole pork loins. Buy on sale, slice them exactly how you like them (I do an assortment of thick, medium & thin) and pack them in Ziplocs to suit your family size. Don’t fall for those 10 for $10.00 (or any special that works out to a dollar a chop) specials – the average chop weighs about five ounces so that’s $3.30 a pound.
Herbed Beer Brined Pork Chops
- 4 5 – 6 ounce pork loin chops, cut about an inch thick
- 2/3 or so of a bottle of beer, enough to cover chops, preferably a lager
- 2 tablespoons molasses
- 1 tablespoon salt or about 1 1/4 tablespoons kosher salt *
- 5 to 6 black peppercorns
Add pork chops to a Ziploc bag. In a bowl, mix together brine ingredients, stirring to dissolve salt. Pour the brine over the chops in the Ziploc. If there isn’t enough brine to cover, add a bit more beer.
Seal, squeezing out as much air as possible and make sure that the brine works its way around all the chops. Place bag in a container, place in fridge for at least an hour, preferably eight hours or overnight. If schedule allows, turn the bag now and then.
Herb Garlic Rub:
- 2 cloves garlic, crushed into a paste
- 1 tablespoon fresh rosemary leaves, chopped
- 1 tablespoon fresh parsley, chopped
- about 1/4 of a red onion, roughly diced
- 2 – 3 tablespoons olive oil
Add everything but olive oil to a food processor. Pulse until finely broken down. Add enough olive oil to moisten and turn the mixture into a paste.
Put it all together:
- 1 pound red potatoes, cut into 1 1/2″ chunks
- 2 – 3 tablespoons of olive oil
- Salt & pepper to taste
- Brined Pork Chops, above
- Herb garlic rub, above
- 2 tablespoons barbecue sauce
Preheat oven to 400 degrees F. Line a large sheet pan with heavy-duty aluminum foil.
Add potatoes to sheet pan. Drizzle with olive oil, add salt and pepper as desired and toss all ingredients together. Spread potatoes out, leaving a space in the center for the pork chops.
Place in the oven and roast potatoes for about 20 minutes while preparing the pork chops.
Remove pork chops from brine, discard brine. Pat dry. Make criss-cross cuts about 1/4 to 3/8ths of an inch thick, about an inch apart on both sides of the chop. If there is a layer of fat along the side, score every inch or so.
Portion out a small amount of the Herb Rub on each pork chop and rub into and across the meat. Turn and do the same to the other side.
Remove potatoes from oven, turn carefully with a spatula. Add the pork chops, and lightly dab the pork chops with barbecue sauce, trying not to remove any of the herb rub.
Return the pan to the oven and bake an additional 12 to 15 minutes until pork chops have reached desired temperature and the potatoes are cooked through and nicely browned on the cut edges.
Rest pork chops, tented with foil, for 3 to 5 minutes before serving.
Note: FDA has reduced the recommended temperature from 160 degrees F to 145 degrees F. 145 degrees F will mean the pork chops will be slightly pink in the center.
- Note on Salt: the basic brine ratio is 1 tablespoon salt to 1 cup of liquid. Table salt is fine for short brines of less than 8 hours; Kosher salt is harder to dissolve (the liquid may need to be heated) but works better for brines over 8 hours.
from the kitchen of www.frugalhausfrau.com
|Nutrition Facts not including brine|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 30 g||47 %|
|Saturated Fat 1 g||7 %|
|Monounsaturated Fat 7 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 140 mg||47 %|
|Sodium 338 mg||14 %|
|Potassium 554 mg||16 %|
|Total Carbohydrate 25 g||8 %|
|Dietary Fiber 3 g||12 %|
|Sugars 5 g|
|Protein 48 g||97 %|
|Vitamin A||3 %|
|Vitamin C||21 %|
Today, of course, I’ll be linking to our very own Throwback Thursday Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.
And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday – this is Number131! Many of my fave bloggers hang out there every weekend and this week’s co-hosts are Su @ Su’s Healthy Living and Laura @ Feast Wisely! It’s always a fun line up of bloggers and linkers.
The weekend wouldn’t be complete if I didn’t link up to Saucy Saturdays! Four bloggers, 4x the fun!