How-To: Brine & Cook Pork Chops

Have you been asking yourself when the ultimate brine video is coming to MUNCHIES? It has arrived. Watch Cara Nicoletti, a butcher at Foster Sundry in Brooklyn, explain the ins and outs of dry and wet brining a pork chop.

While Cara prefers a dry brine, it never hurts to master both. This technique will leave you with an incredibly moist (sorry if you hate that word) chop. Pork chops will never get a bad rap again!

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[teddobrotin]

I like how she presented. Fun and informative!

[georgian]

Woah finally a normal munchies episode..

[DanielVeazey]

Exactly what I want to hear first thing when I'm looking for food videos. Great job.

[gvc]

very good video with a butcher whose personality reflects her passion for food

[iconoclast]

reverse searing changed my life. especially with pork chops. sous vide is also a great technique for them.

[Costikeke]

i have watched over 10 videos on brining and cooking chops, this one is legit, thank you munchies

[laughkick]

Yay! Someone who isn't aggressively in your face about how excited you should be about this food. I do appreciate that she isn't yelling at us about how awesome this is.

[agawamguy]

OK, I used this exact dry brine process for just about 24 hours. I read down below in the comments that someone said that it helps to wash the salty exterior of the meat with water so that the pork chop aren't too salty. I washed off the pork chops really good and I cooked them in a cast iron frying pan with butter. The chops had a beautiful caramel color and they were really tender but they were so salty my wife & I had trouble eating the meat. Supper was kinda ruined. I will try this again but next time I'll try the wet brine.

[IndoPersian]

If you remove all (or as much as possible) of the air out of the ziplock bag when sealing in the chop with the brine then you're going to get a fully submerged chop without the fuss of positioning and adjusting the bag.

[swingAE]

I did this. turned out delicious. doing it again tonight!

[mc]

Loved the dry versus wet brine comparison! Very informative. Thank you for sharing this!

[EJCmkechi]

I just made these pork chops and they are literally the best I’ve ever made.

[ethanryans]

Ik it's an older video but drip the excess brine off the chop or pat dry before putting it in the pan to help with searing.

[NancyRemling]

You were lovely. Thank you for showing us how to cook a pork chop properly. ❤️❤️❤️

[RefinerSimilitude]

Thanks for the video, it inspires me to try to brine some chops. She's right, I grew up with mom serving thin, dried out planks of chops, so I've not made them... ever. However, based on how Alton Brown explains brining, I think dry brining is a bit of a misnomer. He explains that the liquid is essential; the salt makes the meat cells release their moisture and then they reabsorb the surrounding liquid and hold it. This is why the brine is flavored, but isn't necessary to make it more juicy as she says and how it differs from a marinade. You always want to pat the meat so that it's bone dry before browning; the most useful thing I learned from the Julia Childs movie years ago.

[jaredmeit]

Loved this episode. She was great!
Also, the comments section is a cess pool of teenage boys with low self-esteems.

[Lorkin]

Discussing menstruation has no place in neither jokes nor in a kitchen. Period.

[greg.peepeeface]

Munchies kills it with finding the right people to do these vids with.

[benildadelavega]

I love the result of chops dry brining. Thank you so much for sharing this wonderful process. God bless.

[thystein]

Love her! Please have her on more often. I will make the pork chops this way for dinner tonight and we'll see how it goes!