Glenn Shinsato’s Home-Cured Pork Chop w/Arugula Butter

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Glenn-Shinsato-Home-Cured-Pork-Chop-with-Arugula-Butter
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Learn how to brine your own pork chops, a simple process that takes as little as 1-2 hours as demonstrated in this recipe by Glenn Shinsato on Cooking Hawaiian Style. The pork chop is so flavorful, topped with buttery garlic arugula.

Glenn-Shinsato-Home-Cured-Pork-Chop-with-Arugula-Butter-Recipe
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4.5 from 2 votes

Glenn Shinsato’s Home-Cured Pork Chop w/Arugula Butter

Learn how to brine your own pork chops, a simple process that takes as little as 1-2 hours as demonstrated in this recipe by Glenn Shinsato on Cooking Hawaiian Style.  The pork chop is so flavorful, topped with buttery garlic arugula.
Prep Time10 mins
Active Time10 mins
Plus Brine Time:0 mins
Total Time20 mins
Course: Main Course
Cuisine: Hawaiian, Local
Keyword: brine, morton, tender quick, pork chop, arugula, oc16, shinsato, glenn, hawaii, arugula butter, cooking hawaiian style recipe, flavorful pork chops
Calories: 686kj
Author: As Seen On OC16

Materials

Brine:

  • 1 – 2 pork chops
  • 1 tablespoon Morton Tender Quick
  • 1/2 tablespoon sugar
  • 1/2 cup water
  • Handful arugula
  • 2 tablespoons butter
  • 1 clove garlic minced

Instructions

  • Brine pork chops in 1 tablespoon of Morton Tender Quick and ½ cup water.  
  • Let cure in refrigerator for 1 to 2 hours.
  • Before cooking, rinse chops under running water to remove excess salt.  
  • Brown pork chops in lightly greased skillet 8-10 minutes.  
  • Remove from pan and to the same pan add butter, garlic.  
  • Allow garlic to cook for a few minutes, toss arugula in pan, just enough to wilt the arugula.

Nutrition

Calories: 686kj | Carbohydrates: 8g | Protein: 91g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 282mg | Sodium: 248mg | Potassium: 1607mg | Fiber: 1g | Sugar: 7g | Vitamin A: 70IU | Vitamin B1: 3mg | Vitamin B5: 3mg | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg
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