Pork Brine

Delphinus85 · Wed Apr 30, 2008 8:05 pm

So it looks like I am cooking for my in-laws this weekend (pressure!)

My husband said I should make them my famous pork chops (his favourite) but the brine I use calls for LOTS of brown sugar. Does anyone know of a good way to brine pork without all that sugar?

DebbyC · Wed Apr 30, 2008 8:15 pm

how about some sf maple syrup?
ETA [got cut off by a phone call - dang work!] I've used regular maple syrup in brining, also a handful of splenda brown sugar since it does have regular sugar in it, don't use much - there's no way I guess - to know how much is absorbed. mmmmmmmmmmmmm i LOVE brined pork chops!!!

recipelover · Thu May 01, 2008 12:59 pm

Here is the brine for a turkey breast that I have used often for use with a turkey breast. We love the variety of the flavor in this one. I think that you could use the Splenda brown sugar (has real sugar in it too) and when using it, you use 1/2 as much as a recipe calls for. Here is our favorite brine that I think you could use for pork as well:

Emeril's Brine for turkey breasts

1 cup lemon juice
3/4 cup fresh orange juice
1 cup Kosher salt
1 cup packed light brown sugar (use 1/2 c. Splenda brown sugar)
1 cup chopped yellow onion
2 oranges, cut in half
3 cinnamon sticks
2 tablespoons whole cloves
2 tablespoons whole allspice berries
1 cup brandy

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I also did a quick search for low-calorie brined pork chops. Here are a couple that you may be able to adjust to your tastes.

From eatingwell.com:
Maple flavor brine
http://www.eatingwell.com/recipes/raspberry_onion_pork.html

4 c. water
2/3 cup onions
1/4 cup maple syrup
1/4 cup salt
bay leaf
1 clove crushed garlic

Combine in a large bowl or large sealable plastic bag. Add pork chops; turn to combine. (If brining in a bag, place the bag in a large bowl.) Marinate in the refrigerator, turning the meat once or twice, for 2 to 8 hours.

Cider Brine (from Eating Well)

2 cups apple cider
1 cup water
1/4 cup kosher salt
1/4 cup honey
1/8 teaspoon ground cinnamon
2 cups ice

Cider Brine (from What's Cooking America)

2 cups apple cider
1 3/4 cups water
1/4 cup coarse salt
1/4 cup firmly-packed brown sugar
1 tablespoon coarsely ground black pepper
1 teaspoon dried sage
1 cinnamon stick

To prepare the brine: In a large saucepan over medium-high heat, add apple cider and water; bring to a boil. Add kosher salt, brown sugar, pepper, sage and cinnamon, stirring to dissolve. Remove from heat and let cool (chill brine completely in the refrigerator before adding pork). NOTE: To determine how much brine you'll need, place the meat to be brined in your chosen container. Add water to cover. Remove the meat and measure the water.


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