By EMILY VOSS
Dry Brine Your Pork Chop For The Crust Of Your Dreams
Dry brining pork chops enhances flavor, tenderness, and juiciness while promoting a deep brown crust through caramelization and the condensation of flavor-enhancing compounds.
This method offers a superior cooking experience without the mess associated with wet brining, making it a convenient and effective way to elevate your pork chop dishes.
Dry brining involves coating pork chops with a mixture of salt, sugar, and optional seasonings, which draws out moisture from the meat through osmosis.
This creates a flavorful liquid on the surface of the meat that’s reabsorbed, tenderizing and flavoring it from the outside in, similar to a wet brine but without any mess.
After patting the pork chops dry, cooking them in a hot pan or grill allows the Maillard reaction to take place, creating a flavorful, caramelized crust that won't be dry.