Two Brined Pork Chop Recipes For Big Crowds
Pork chops are a great entree choice when you're catering a party. Their neutral flavor pairs well with a lot of different seasonings and sauces, and if you brine them ahead of time, they come out so succulent and tender. Here are two brined pork chop recipes that work well whether you're a professional caterer cooking for a client or a home cook serving a crowd.
Four-Herb Brined Chops
These chops are brined in an herby solution and then seasoned with more herbs before being roasted to perfection. They're perfect served with classic baked or mashed potatoes. The recipe makes enough for 30 guests, but you can double or triple it if needed.
Ingredients:
- 30 boneless pork loin chops, cut 1 inch thick
- 4 gallons cold water
- 2 cups salt
- 1/4 cup white sugar
- 1 1/4 cups fresh basil, chopped (divided)
- 1 1/4 cups fresh rosemary, chopped (divided)
- 1 1/4 cups fresh thyme, chopped (divided)
- 1 1/4 cups fresh oregano, chopped (divided)
- 1/2 cup butter, melted
- 1 1/2 teaspoons ground black pepper
Pour the water into a large bucket or bowl. Add the salt and sugar, and stir to dissolve. Stir in one cup of each of the fresh herbs. Place the pork in this brine solution, and place the entire bucket in the fridge to rest overnight. Stir and turn over the chops once during the brining process.
When ready to cook, remove the pork chops from the brine, and discard the brining liquid. Place the pork chops in a large roasting pan. Drizzle them with the melted butter, and then sprinkle them with 1/4 cup of each of the fresh herbs. Sprinkle with the black pepper. Then, bake at 375 degrees F for 35 minutes. Transfer the chops to a chafing dish, or serve immediately.
Sweet Chipotle Brined Chops
These chops are marinated in a sweet and salty liquid and then topped with a homemade chipotle barabecue-type sauce before roasting. Serve them with baked beans and sweet potatoes for a decadent meal.
Ingredients:
- 30 boneless pork loin chops, cut 1 inch thick
- 4 gallons cold water
- 1 cup salt
- 2 cups cup brown sugar
- 2 cups white vinegar
- 6 jarred chipotle peppers
- 2 cups canned tomato sauce
- 1 small can tomato paste
- 2 tablespoons molasses
- 6 cloves garlic
- 1 medium onion
Combine the water, salt, 1 cup brown sugar, and 1/4 cup vinegar in a large bucket. Stir to dissolve, and then add the pork chops. Let rest in the refrigerator overnight, turning the chops over once during the brining process.
While the chops are brining, prepare the sauce by combining the chipotle peppers, onion, and garlic in a food processor. Process until finely minced, and then transfer to a mixing bowl. Add the tomato sauce, tomato paste, remaining 1 3/4 cups vinegar, remaining 1 cup brown sugar, and the molasses. Stir well.
Remove the chops from the brine, and place them in a single layer in a large roasting pan. Pour the sauce over them. Bake at 375 degrees F for 35 minutes, turning the chops over once halfway through cooking. Serve immediately or place in a chafing dish to keep warm.
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