Directions:
- Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.
- Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
- Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 403.82 Kcal (1691 kJ) | ||
| Calories from fat | 122 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.56g | 21% | |
|---|---|---|---|
| Cholesterol | 81.21mg | 27% | |
| Sodium | 20857.43mg | 869% | |
| Potassium | 509.01mg | 11% | |
| Total Carbs | 39.17g | 13% | |
| Sugars | 35.64g | 143% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 27.33g | 55% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.9mg | 11% | |
| Calcium | 54.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 125.74 Kcal (526 kJ) | ||
| Calories from fat | 37.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 21% | |
|---|---|---|---|
| Cholesterol | 25.29mg | 27% | |
| Sodium | 6494.25mg | 869% | |
| Potassium | 158.49mg | 11% | |
| Total Carbs | 12.2g | 13% | |
| Sugars | 11.1g | 143% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 8.51g | 55% | |
| Iron | 0.6mg | 11% | |
| Calcium | 17mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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