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    Spicey Ginger Pork Loin Chop

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    One way to get a juicy result with proteins that don’t have a lot or no fat content is to brine the item. I’ve brined pork and chicken before but wanted to do something different to add a tad more flavor to the final product. I recently saw a recipe on one of my favorite culinary shows that used hot sauce in the brine and away I went.

    I have a relatively high tolerance for heat so you might need to judge your own ability and adjust this recipe as you see fit. I used a loin chop for this recipe but it would work well with a tenderloin.

    You will need:

    Loin Pork Chop – One 6 oz./serving
    Fresh Ginger – One 1/4″ slice about the size of a quarter/serving
    Hot Sauce – 1/4 cup/serving – I used Sriracha Hot Sauce but any one of your favorite will do – adjust the amount as you see fit.
    Cold Water – enough to cover the chops
    Fresh Ground Pepper – to taste
    Table Salt (non-iodized) – 1/8 cup/serving

    In a container large enough to hold the loin chop(s) add cold water and salt. Stir together until salt dissolves, add hot sauce and stir again to combine, place chop into brine and refrigerate for at least one hour. Remove chop(s) from brine and pat dry and season with pepper. In a skillet large enough to hold the chop(s) without crowding sear on both sides until a nice brown caramelization is achieved. At this point you have two choices, either finish the cooking process over low heat until the internal temperature is at least 140 degrees F or place in a preheated 350 degree oven until cooked. Remove from pan/oven and let rest to let internal juices redistribute.

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