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.
Posted By: As Seen On OC16
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Plus Brine Time: 0 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Hawaiian, Local
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
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.
Calories: 686kcalCarbohydrates: 8gProtein: 91gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 282mgSodium: 248mgPotassium: 1607mgFiber: 1gSugar: 7gVitamin A: 70IUVitamin B1: 3mgVitamin B5: 3mgVitamin C: 1mgCalcium: 72mgIron: 2mg
Keyword brine, morton, tender quick, pork chop, arugula, oc16, shinsato, glenn, hawaii, arugula butter, cooking hawaiian style recipe, flavorful pork chops