Receta Brined Pork Chops
Before industrialization, it was very expensive and labor intensive to
harvest the mass quantities of salt necessary for food.
Iron Age, the British evaporated salt by boiling seawater or brine from
salt springs in small clay pots over open fires. Roman salt making, boiling
the seawater in large lead lined pans. Salt was used as currency in ancient
Rome, and the roots of the words "soldier" and "salary" can be traced to Latin words related to
giving or receiving salt. During the Middle Ages, salt was transported along
roads built especially for that purpose. One of the most famous of these roads
is the Old Salt Route in Northern Germany, which ran from the salt mines to
shipping ports.
Salt production also played a significant role in early America. The
Massachusetts Bay Colony held the first patent to produce salt in the colonies
and continued to produce it for the next 200 years. The Erie Canal was opened
primarily to make salt transportation easier, and during the Civil War, Union
captured significant Confederate salt works and created a temporary salt
shortage in the Confederate states. It continues to be important to the
economies of many states, including Ohio, Louisiana and Texas.
These
pork chops are tender and moist.
Brined
Pork Chops
Recipe
by Christine Lamb (Christine’s Pantry), 2015
Ingredients:
2
- cups water
- 2
- 1/2 tablespoons salt
- 1
- bay leaf
- 2
- to 4 pork chops
- black
- pepper, to taste
- 1
- teaspoon garlic powder
- olive
- oil, just enough to cover bottom of skillet
Directions:
In
a shallow bowl, add water and salt, stir well. Add bay leaf and pork chops.
Cover, refrigerate for 1 hour.
Remove
pork chops from water, pat dry with paper towels. Season both sides of pork
chops with black pepper and garlic powder. Heat oil in skillet over medium
heat. Sear chops in hot skillet, 6 minutes, turning once.
Place
chops in baking dish and place in preheated oven, 400 degrees. Cook about 6
minutes, until chops are cooked through. Enjoy!