The problem with pork is that it becomes hard when heated. I'm sure you've practiced techniques to tenderize pork at home.
There are so many ways to tenderize pork or any kind of meat, such as marinating, pounding with a hammer, applying flour lightly right before cooking, and so on.
My favorite method is dry brine...I believe this is the simplest and most effective way to tenderize meat.
Dry brine is, simply put, salting meat.
The salt breaks down the muscle fibers and proteins.
How about the moisture?
First, the moisture is released from the meat, then, after a time the moisture goes back in.
The result of the dry brined meat is tender, juicy, and flavorful.
The first time I used this method was for Thanksgiving Turkey. The turkey was dry brined for two days and the result was AMAZING!
How amazing was it? I was planning to make two turkeys, one big and one small. Both were dry brined, the big one was cooked in the oven and the small one was grilled outside.
I asked to my son to watch the turkey on the grill, but being a high school student, somehow he decided to game in his room while doing the grilling. I had no clue... After 15 minutes or so my neighbor came to tell that there was smoke outside...
Yes the TURKEY was on FIRE!! It was all black and burned, beautifully actually....
Well, we left he burned one on the grill, ignoring it...
And then we tried it, and WOW it was unbelievable tasty! We didn't eat the skin, but the meat was tender, juicy, and flavorful.
How to Dry Brine Meat
Apply 1/2 teaspoon of kosher salt per pound of meat and refrigerate overnight without a cover.
Ingredients
4 servings
4 bone-in pork chops
Black pepper
1 tablespoon fresh thyme
1 teaspoon fresh oregano
3 tablespoons olive oil
3 tablespoons unsalted butter
1tablespoon chopped shallots
1 teaspoon chopped garlics
2 teaspoons flour
1 1/2 cup dry white wine
1 cup chicken stock
3 tablespoon drained capers
3 tablespoons chopped parsley
1 1/2 teaspoon lemon zest
2 tablespoons lemon juice
Directions
Dry pork chops with paper towels and season with pepper, thyme and oregano.
Heat a large pan over medium high heat with olive oil and cook the pork chops until well browned on both sides. Transfer to a plate and cove to keep warm.
Wipe the grease with paper towels and melt the 2 tablespoons of butter over medium heat.
Add the shallot and garlic and cook until fragrant and soften, about 1 minute. Add the flour and cook for a few minutes. Whisk in the wine and chicken stock, bring to a boil and scrape up the browned bits on the bottom of the pan. Reduce the heat to medium and cook, uncovered, until the liquid is reduced by half, about 10 minutes.
Stir in the capers and parsley and lemon zest and juice. Cook another a few minutes, then add the remaining 1 tablespoon of butter.
Bring the pork chops back to the pan and allow them to warm up.
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