Perfect Pork Chops - How to Make "Dry-Brined" Pork Chops

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/247093/How-to-Dry-Brine-Pork-Chops/

[@antonc81]

The brining occurs in two steps. First the salt draws liquid out of the meat. The salt then dissolves in the liquid forming the "brine". The next step is that the brine is reabsorbed into the meat through osmotic pressure. The salt will take a few hours to make its way all the way into the centre of the cut, so you want to wait at least 6 hours. But 18-24 will also allow the surface to get nice and dry in the fridge so you can get a better sear on it. Incidentally the molecules of the flavour compounds in pepper or cayenne or other spices are too large to make it into the meat more than a millimeter or so. mostly it will stay on the surface and burn. I would dry-brine the meat with plain salt and add any other spices just before you take it off the heat.

[@saltedllama2759]

Which is why those flavor compounds do work in a wet brine. They are broken down into super fine particles in the liquid before being absorbed back into the meat.

[@notdacoolest007]

Reading your comment reminded me of Walter white in breaking bad. That's some really good insight.

[@OmnipotentO]

Freakishly Small Wooden Spoon episodes are the best episodes.

[@kirkyit]

Also Fresh-ly ground pepper episodes.

[@henrymarks2237]

and Round the outside episodes

[@isweartofuckinggod]

I want a colab with Binging With Babish in which Freakishly Small Wooden Spoon meets Tiny Whisk and they have a western standoff.

[@briananderson6603]

And Chaka Khan...I mean shake'a'cayenne episodes....oh, wait...that's every episode.

[@briananderson6603]

And "the olllllllle polka polka" episodes

[@TosTinManEasyCooking]

It's nice to see someone that doesn't cook the pork to death! I have to try that brining method!

[@89Valkyrie]

Short and sweet. All the information needed compacted in just under 7 min. My favorite kind of videos!

[@benreavely4891]

My first post to you, been watchin' your videos for years. I did the dry brine on pork chops this week. They were terrific. You have made me a better cook. Thank You

[@Klossus]

Chef, this has changed my life. I don't have a grill so just pan fried them with a tiny bit of oil and they were tender and moist beyond belief.

[@davidrace1050]

Ahhhhhhhhh. Chef John, I've just finished the best pork chops I've EVER had. Fantastic. Thank you very much.

[@ThatLadyBird]

You are the zz top of your dry-brined pork chop.

[@wwsuwannee7993]

+Mandy Chamberland lol good one

[@TheKlink]

@Jan Michael Vincent for me it was the Simpsons, or was it Back to the Future?

[@roberthrodebert9263]

This video created a brine in my mouth.

[@Sparkatze]

maybe you should put raw pork in your mouth to marinate it in the brine . dont chew or swallow .. over night (for the best flavour results)

[@roberthrodebert9263]

Fysche I'm actually trying it with chicken.

[@seanonel]

I discovered this method by accident whilst extremely inebriated and too intoxicated to cook. I seasoned my chops and then covered them in a paper towel for about 24 hours. Fried as usual in a grill pan with butter before I decided to see if this had been done before. My God! They were amazing! Did a simple Raymond Blanc jus (water) and added some sugared tomatoes along with chips inspired by Kvalifood. I'm a good cook, but this ranks as one of my favorite meals EVER! Guys (and girls), you HAVE to do this! Simply incredible...

[@Thick_Cut_Bacon]

Followed this exactly. Best pork chops that I have every tasted! Thanks CJ!

[@LazarusButtons]

I normally do this exact thing with thick-cut steaks. The fridge drying/brining time totally helps with browning.

[@hughjanus3798]

I have two pork chops in the freezer that are soon going to be "dry-brined"! Great video as usual.

[@jackwebb437]

I did this with the exact directions here, but I cooked it initially using my sous vide immersion water heater. This is so good.

[@18deadmonkeys]

If I don't have a refrigerator or a grill, how long should I boil before microwaving?

[@MysteriousButterly]

😂😂

[@theresebrandser]

Best laugh, all day!!! 😂

[@stevethompson9267]

Chef John pls

[@KhanggiTanka]

boil it for 12 to 20 hours then microwave it for 37 hours at full until golden brown or until you discovered a neat way to make diamonds

[@jacobanderson4219]

18deadmonkeys your not a very good troll lol

[@emilye126]

I brined my chops over night, grilling them tonight. Having sautéed cabbage, onion, and bacon for a low carb meal! Yum.

[@mac7608]

“Even better go buy a rack” 😂 you crack me up! Great tips.👌

[@levigriffin5553]

Going to try this for dinner tonight. Thanks, Chef John! Love your recipes, especially since you keep everything simple and it comes out delicious!

[@romyriderXO]

dude, this worked perfectly, like absuletely amazing.

[@MMLynnmarie]

Love your videos. I really like how you add a little humor to it. Makes it entertaining as well as informative. Going to have to try this recipe. Looks good

[@TheDarwiniser]

They are mighty, mighty delicious looking chops. Damn.

[@debbiezullo7056]

I always thought mine were perfect until I made these, this is perfection!!!! Thank you John💋

[@stevethompson906]

Good technique. I also use the bricks for a grill. I think they work better than conventional grill. If you go 1 just one brick wide but longer and leave a little space right at the bottom it works just like a Japanese Yakatori grill with minimal flare up, not sure why but they figured that out long ago and it sure works.

[@budzlightyear2212]

Dry brine pork chops are next level. This creates that chop house texture and flavor. My pork dry brine is 3tsp kosher salt,3 heaping tsp brown sugar,1tsp garlic powder,1tsp black pepper and 2 sprigs of fresh rosemary(no sticks)diced teeny tiny like.Probably covers about 2lbs of chops.Also grill for maximum flavor. Seriously the best chops...

[@bernadettebailey5370]

You're so entertaining! Love all your videos.

[@MastersApprentices]

Oh man, pork is by far my favourite meat, and that cross section looks so flippin' juicy and tasty!

[@wakeupseattle1997]

First time on this channel. I love this guy!!!! Fan forever.

[@mariacampelli6954]

Great video, as always, thank you very much! I will do this for sure. But why does it work, why doesn't it dry the meat out by drawing the moisture out of it? Sometimes I brine poultry and porc and never regretted it, but this seems to be a good alternative. Again, thank you!

[@nancycy9039]

Because after the moisture is drawn out, the salt dissolves in it and the solution is then drawn back into the meat.

[@JamesKent1987]

This video is a blessing on mankind.

[@EllahRah]

God bless your balls sir. Your recipies are amazing

[@foodwishes]

+Dani F We thank you.

[@irishredbone8996]

Chef John, since you first posted this I've made a many times, used it for pork country style ribs too, always greatly received; so simple so good, thanks

[@jameskerr2812]

I made these tonight, well, technically last night. What a juicy chop - came out perfectly as advertised!!! Thanks Chef John.

[@jamesbaker7780]

Tried it, followed your advice. OUTSTANDING!!!! thank you

[@myname6386]

Great video. If anyone watches this, remember to sear the fat too. Like press the fat side against the heat like how he did with the bone side until it's brown-darkish brown

[@annhaynesparker]

This worked so well! Much easier than a wet brine for boneless chops, which then became your apple cider boneless pork chops. So faux brine on faux chops, totally real tasty!

[@LilDoggy]

Exactly what I do with my smoked salt seasoning blend I make. Great video, I could almost taste it!

[@MeanMan444]

I tried this out with my relatively thin pork chops (less than half the thickness of the ones shown in video). I used the cut that comes from the back of the pig's neck (don't know it's name in English). They came out pretty good except I used too much salt. Also into the mix covering them for dry-brining I added some garlic powder and smoked paprika. How important is it though to have thicker cuts? I am definitely looking forward to trying this again, because the texture of the meat after frying it (don't have a grill) was simply exquisite.

[@jonathanlavoie7401]

I love your narration. Great recipe!

[@zer00rdie]

Salt, pepper, olive oil and thyme marinade, with some garlic and butter in the pan at the end. A lot better ; )

[@taradead]

"bedazzle" - lol. Ate these last night. Not bad. Love the crust, but I don't think I put enough salt on and I cooked them a little too long. Definitely want to put on more salt than you think.

[@harunhairodin1081]

It works surprisingly well

[@therealbradleywebb3058]

Dry brining is the new method to the mysteriously marinated meet! Great job!

[@butterflyeyez79]

I LOVE YOU CHEF JOHN!!!! You really inspire the inner chef in me THANKS😚

[@brandelynmarie]

Looks amazing! I will be trying this recipe soon, Chef John. :)

[@TheDarwiniser]

IVe done this with sea salt flakes on a thick cut of rump steak, salted each side well then let the salt dissolve before overnight in the fridge. Pan fried on a searing hot steel pan, then finished with butter, rosemary and a garlic clove whilst pan basting with a spoon.... greatest way to prepare a pan fried meat by far.

[@brandonmick7095]

Who would dislike this video? There is nothing offensive and it's well put together.

[@donalskehan]

Howdy Chef John! Love this- now I'm craving some tasty chops! :)

[@peishensee1595]

Hi! I love your videos!

[@eyestabber100]

+Donal Skehan you two have to meet and make some videos together :D

[@peishensee1595]

+Marius Kuzmickas oh yes!

[@zerdapubgm4221]

Donal Skehan o

[@Nikki262626]

I just made this and they were amazing! Thank you :)

[@mydasn]

I'm so hungry right now, but didn't brine the pork chops yesterday. Going to cook the smothered pork chops. Love your pun!

[@charrison8774]

I tried this tonight and although I only "brined" for six hours, it banished my lifelong dry pork chop curse. Very tasty.

[@tsui1024]

I use a dry cure method(similar to this). I mix my salt sugar and herbs and spread generously on the chops(like coating them entirely in salt). I let it rest for 30-40 mins and wash off excess salt. The result is a flavorful, tender yet crisp pork chop.

[@melaniemarquez5056]

yummmm looks sooo gooood...!!! I'm going to try it..thanks John..!!

[@beerbiceps]

wow 😍

[@ChristianLieb]

I like this recipe, and I'll give it a shot next weekend. Thanks a lot!

[@valsblackcatsrule8740]

Save those pork bones! Makes great stock! Stay safe and healthy out there! Thank you for sharing a part of your day with us!

[@dwaynewladyka577]

Looks so awesome! Great makeshift grill.

[@idaliaponsvelez7512]

Ricooooo.....💃🏻 TFS Cooked it in my Air Frier Pro 🧑🏻‍🍳

[@MichaelStanwyck]

The meat provides the liquid. Which is nice. With wet brining you actually draw excess moisture into the meet. And I’ve never heard anyone say “I like my meat more watery”

[@tommytwoswords]

Your voice overs are lovely!

[@Smoldar]

Have some pork chops and all the associated ingredients. will start right now to eat it tomorrow for lunch!

[@vickirobison2902]

This worked great and was delicious, thanks!

[@courageousfitfemale]

You are so entertaining to learn cooking from, Chef John. #edutainment I love this dry brine alternative! I’ve watched several with typical liquid brine and I’m so glad I came across yours on the 3rd video search. Third’s a charm! Will be trying this out tomorrow. Will prep tonight. 😋

[@trakeya51]

awesome, i do this to my pork chops! it is a great way to make them.

[@theodoregarcia8830]

Super kewl chef johny

[@Foodie2023]

Love your food, but love (and tune in for) your sense of humor in these videos more. Lol!

[@chiefmaster63]

God subscribing to this channel was the best and worst thing I've ever done! The food is just too good!!!

[@robertrenken3787]

@Chef John, where did you get your rack from? It looks like a higher quality rack than I typically find.

[@foodwishes]

+Robert Renken Roasting rack from All Clad roasting pan!

[@AldousHuxleysCat]

I tried something like this however I also added about a half a teaspoon of pink curing salt. You have to rinse those off and then let them dry again before you cook them and I'm not sure that you need to go much beyond 12 hours. The chops tend to get a little too salty however that said they were the most flavorful and juicy pork chops I think I've ever had. If anyone wants to try this, curing salts are not seasoning. And should not be consumed directly, there'll be sufficient warnings on any package purchased.

[@jc136982]

thumbs up for the wooden spoon

[@jhenny815]

Made these a few times. I love to cook them with a reverse sear and get a killer crust with a torch.

[@beauteefood]

i love his personality!!!!

[@tracy-annsmith6833]

we do this at home in Jamaica, sometimes with salt only or with salt, herbs and spices. We keep it in airtight containers for weeks. The moisture from the meat seeps out though.

[@paladin3798]

looks good....will give it a try

[@TheDrouyn]

Kosher salt on pork chops. Oh the irony.

[@jhitt79]

All salt is "kosher"

[@aidenbatista5986]

jhitt79 actually no it’s not to be Kosher it has to go through a special process and blessed by a Rabbi to be Truly “Kosher”

[@jhitt79]

Aiden Batista incorrect, kosher means "fit to eat" the reason certain salt is called kosher is because it's used to make meat kosher by removing the blood. It doesn't have anything to do with the salt itself. A banana is kosher, that doesn't mean it's blessed!

[@RicoDuroska]

Kosher salt is the type of grind

[@jhitt79]

RicoDuroska yes it's the grind size. It's called Kosher because that grind size is used for removing blood from meat during the koshering process.

[@Onekitchenblogfood]

Looks soooo juicy!!!! Drooling here! yummy

[@cclarke9301]

This type of pork chop has always been too dry after cooking. This may be the answer I need Chef John. Thank you!

[@switch6252]

Props for using the Laguiole John !!!

[@mickeyhill8146]

Hey, finally a useful task for the FSWS!

[@longhairbear]

Perfect for the vintage 1960's hooded charcoal grill I restored last summer!

[@tfmobilewash840]

Seriously every time im watching your videos i feel like im watching an a stand up comedi show. You are hilarious chef John. By the way thanks for that technique with the pork chop.

[@andyquinn1125]

Nice chops Chef.

[@abrahamwu9680]

How do you keep the grill grate so clean that nothing sticks to it? Would also love to build a grill like that! How did you do it?

[@gab.lab.martins]

I tried a similar thing with a beef sirloin steak. Didn't salt it, just left it open on a rack in the fridge for 24h, to see if it simulated dry-aging, then grilled it. The result was: the crust had a really strange grey colour at first, which improved a little after resting, but the meat itself was at least twice as juicier, with a more concentrated flavour. So I guess it kinda worked. And no, I didn't use any rice. Next time I'll do it with a whole sirloin (instead of just the steak), for 48h, and trim the crust before cutting it into steaks and cooking. Or maybe cooking the whole joint on a waterbath, then cutting it and finishing in the pan. That will probably work better, and not have the weird colour on the crust - though I have to admit, it did add an interesting little crispiness to the surface.

[@lynnkramer1211]

+Gabriel Martins (Inconfident) Why don't you do that and get back to us with the results.

[@guguigugu]

+Gabriel Martins (Inconfident) i always leave the meat in the fridge at least overnight. ofc it wont be anything like properly aged meat but it WILL improve.

[@cynthiaepps375]

Hello. I don't recall you mentioning whether to rinse the salted chops b4 cooking. Thank you

[@RunEscaqe3]

paused the video at 5:42 . . . Im just staring into the screen drooling.

[@chevalierjd]

Chef John, you are The Master! Quick question: does covering it while "brining" in the fridge affect the pork at all?

[@marie42ify]

I totally understand you with this recipe. I use a simmilar concept with air dried in the fridge. Thank you :)

[@1Axxonn1]

Chef john and his cayanne is on the same level of commitment as Marco white and his stock pots

[@klaurel4984]

Hi I love watching your videos. I am learning so much. Do you ever use tenderizer on your pork chops?

[@myname6386]

Tenderizer shouldn't be needed on pork chops as long as they aren't overcooked.

[@keithcleghorn5102]

I was wondering what to do with my two pork chops. They are about a half in thick, and I don't have the pepper so I'm going to use paprika instead. I will come back and tell you how they turned out. Thank you for the recipe. Keep them coming..

[@gobbidimerda2496]

+Keith Cleghorn You didn't come back. I guess the pork chops were shit

[@keithcleghorn5102]

gobbi dimerda I am sorry been sort of busy. However they turned out great. Thank you very much. looking forward to more recipes and techniques in cooking. Any ideas on tilapia? I was thinking on a chili and lime blacking or garlic butter saute. It's such a delicate fish it takes on any flavor. The texture is nice and firm. If you have any ideas would like to hear them.

[@gobbidimerda2496]

+Keith Cleghorn Can't help you. We don't have tilapia here in Italy

[@aliciaharris9972]

Looks amazing☺

[@tcochren1867]

Love your freakishly small wooden spoon. About fell out of my chair laughing. Great recipe! I look forward to trying it.

[@10000000peso]

Nice looking steak knife, can you tell me what brand knife your using and the model as I am in the market for a good quality set, Thanks

[@rcsutter]

I used to be very apprehensive about buying chops that thick because it's so hard to cook them properly all the way to the bone without overcooking the rest of the chop. Then I discovered sous vide cooking and all that changed. Say goodbye to dry, overcooked meats, and say hello to perfect doneness all the way through and tender, juicy meat. Just choose your method of searing the meat for a few minutes (or you can bread it in panko crumbs and fry it at high heat) and it's excellent. Every. Time.

[@ohbuddyiliketowatch]

Thinner chops less brine time? Like fast fry? Or 1 inch or less?

[@griffintschudin5912]

I make sure there's sugar no matter what in my dry brines even just a pinch, not for flavor or tenderness, but for crust depth on the outside

[@motorollo7473]

Great, this is the way

[@CShawnSmith]

Enjoying, or trying. Had two 3/4-inch bone-out chops. Cooked per usual instructions online. Was disappointed when they came out dry. Recommendations for 3/4-inch to 1-inch chops? Pan seared (as with the typical steak) and then oven-cooked to finish off. No, I don't do it this way normally, but for a quick dinner for my 8-year old demanding son, I need a quick fix. Help me Food Wishes Chef, You're my only hope!

[@ashleybernstein7786]

Hello Chef John. I would love to see a braised fennel recipe. I had some this past weekend at an Austin restaurant and my god was it good. My food wish is to be able to make it at home. Thanks!