Mole Brined Pork Chop
You are going to want to make this pork chop time and time again
2 tbsp mole negro starter
2 cups water
2 tbsp salt
⅛ tsp black peppercorn
1 tbsp dark brown sugar
1 bone-in pork chop (or boneless)
- Add mole starter, water, salt, pepper, and sugar to a sauce pot. Set the pot on medium heat and allow the salt, sugar, and mole to dissolve. Once dissolved, cool down immediately.
- Once cooled. Place the brine and the pork chop into a sealable bag and allow to marinate for 18-24 hours.
- Remove the pork from brine and wash under cold running water, then pat dry with a paper towel.
- Cool the chop until it reaches an internal temperature of 145 degrees. Rest of 5-10 minutes then serve immediately.