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Brining "pre-seasoned" pork chops?

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Brining "pre-seasoned" pork chops?

Ron Gavin | Oct 23, 2003 12:10 PM

I try to go to a butcher for pork, but sometimes I just don't have the time and I end up doing the 24-hour supermarket cop-out. The problem is, most of these supermarkets only sell pork that's already "seasoned" - I assume it's injected with water and salt or somesuch?

I like to brine pork chops before cooking. Should I brine these "seasoned" chops, or would that make them too salty/watery?

Thank you!

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