How long can you brine chops?

[C. Moore]

I have two gorgeous thick cut pork chops that I put in a brine yesterday at noon. I planned to cook them last night. Plans changed and they are still there. It is raining outside now and I will not be able to cook them tonight. Are they okay until tomorrow evening? The brine is six cups of water with 1/3 cup of salt and 1/3 cup of sugar. I got it out of one of Weber's cookbooks. Please let me know your thoughts. Thanks.

Charlie M

 

[LarryR]

A few hours . . . I'd pull them out, rise them off ASAP, might have a back-up plan for dinner too

 

[j biesinger]

there's no problem brining and letting them chill for a day or two before cooking. I often do this with poultry to get the skin dry. It also helps to redistribute the salt.

I say pull them and try again tomorrow.

you can always put them in some fresh water to try to draw some salt out if you think you over did it.