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MEAT CURING – GERMAN-STYLE CURED PORK CHOPS (GEPOCKELTE)

MEAT CURING – GERMAN-STYLE CURED PORK CHOPS (GEPOCKELTE)

MEAT CURING – GERMAN-STYLE CURED PORK CHOPS (GEPOCKELTE)

MEAT CURING – GERMAN-STYLE CURED PORK CHOPS (GEPOCKELTE)

MEAT CURING – GERMAN-STYLE CURED PORK CHOPS (GEPOCKELTE)

Lightly curing lean pork chops before cooking seasons them perfectly and keeps the meat nice and juicy.

Ingredients

• 1 Loin or rib chops, 1/2 to 3/4-inch-thick

• 1 tablespoon Morton® Tender Quick® mix per pound of chops

Directions

1 Rub Morton® Tender Quick® mix thoroughly into the pork chops.

2 Place meat in “food grade” plastic bag. Tie open end. Let cure in refrigerator for 1 to 2 hours.

3 Before cooking, rinse chops under running water to remove excess salt.

4 Brown chops in lightly greased skillet. Add 1/4 cup of water. Cover tightly and simmer until done, about 45 minutes to 1 hour.

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