Lomonaco divides his preparation process into two parts: dry brining overnight with a sugar-salt seasoning mix, and marinating in a citrus tangy blend prior to cooking.
By using a dry brine technique and a tangy citrus marinade, you allow the flavors to meld overnight and ensure the pork chops remain juicy and flavorful.
Salting the meat ahead of time might seem counterintuitive, but it actually allows the pork to reabsorb its moisture, resulting in a better texture and crust.
Michael Lomonaco emphasizes that using a combination of dry rub, marinade, and proper salting techniques is key to achieving perfectly cooked, succulent pork chops.
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