Brined uncooked pork chops - can I freeze them?
Help! I was going to make Zuni's brined pork chops but my family has come down with stomach flu. These chops have been brining for 2 days so it's time to take them out of the brine. Can I dry them off and freeze them to cook later? It seems like this should be OK, even though I'm sure they won't be as good. I would hate to have to throw them away.
My reaction to reading this is that the sugar in the brine would encourage growth of anything contaminating the chops, but maybe the salt would counter this. I'd probably just freeze them and brine before use.
As a long time brine-aholic it is my experience that the soak time is relevant to the brine recipe. Brine that works on 2 days may not give you the displacement you need while another recipe higher in salt content would. I would have no concerns about freezing them just remember that brining never has been remedies for food safety concerns only flavors so just be certain you cook them properly. I would however agree that you risk a mealy pork chop and it would be best to limit the time in the freezer.