Caribbean Brine Pork Chops

We’ve had so much success with brined chops that I’ve been looking through a few other brines to try them out.  This was good, but too sweet for me.  If you like sweet with a nice hint of spice, you would probably really enjoy this.  I mean, I didn’t leave anything on the plate. 😉  We had this with our squash tossed with some of our dill and chives, and some corn we picked up.  Will be corn season in Virginia soon!! 🙂

 

carribbeanbrine

 

 

  • 2 ½ cups water
  • ½ cup dark rum
  • 3 tablespoons soy sauce
  • 3 tablespoons salt (I use Diamond Crystal kosher salt)
  • 3 tablespoons dark brown sugar
  • 1 ½ tablespoon unsulfured molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground allspice
  • 1 tablespoon minced fresh ginger
  • ½ teaspoon ground cinnamon
  • 2 cups ice cubes

Stir together the water (and any other liquid ingredients), salt, and sugar until dissolved. Stir in the ice and any other flavorings and cool the brine to 45°F or lower.

Place 4 pork chops in a zipper-lock bag. Pour in the flavor brine and seal the bag. Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, depending on the thickness of the chops. Remove the chops, discard the flavor brine, and pat the chops dry. Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook, up to 2 days.

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