To dry brine pork chops or not? Done

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I do that all the time. Treat a good thick center cut chop just like a steak

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I do to. I just want to do a side by side and see the difference.

Be careful with your salt & duration.

Too much salt & for too long might produce something like the texture of ham, which may or may not be good.

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When I dry brine a steak or chop, I just do it for an hour or two, not overnight. That is enough time for the salt to draw out liquid, dissolve, and be reabsorbed.

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I did this one overnight, but you can see from the picture, I didn't put too much salt on it. Here is a picture from a few minutes ago.

Not a lot of difference, color wise, but if you look closely, you can see the marbling and texture much better than before.

Let's get a side by side comparison pic with the other chop.

How are you going to cook these?

Side by side. You can see that the chop that was dry brined overnight is darker and richer looking. These chops were both purchased at the same time at Fresh Market.

The results. I put a roasted raspberry chipotle glaze on both of them and pulled them off the grill.



I cut into them, and they look similar, but the one that was dry brined overnight had a more intense, longer lasting flavor bite. Both chops started off with the glaze being the dominant flavor, but the dry brined steak had a better flavor and was a bit more tender. Definitely the way to go.

No, the salt is dissolved and absorbed into the meat. You won’t see it anymore.