pork chop brine

This simple pork chop brine makes even the toughest cuts of meat a savory delight!

Pork Chop Brine

water

salt

dark brown sugar

black peppercorns

bay leaf

rosemary

pork chops

In a medium-sized pot add water, kosher salt, sugar, peppercorns, bay leaf, and rosemary.

Bring to a simmer over high heat. You do not need the water to rapidly boil but you need to make sure the salt and sugar have dissolved in the water.

Remove the pot from the heat and cool completely.

Once the brine is cool add the pork chops to a large ziptop bag and pour in the brine.

Let the pork brine in the refrigerator for up to 2 hours.

Rinse and pat dry before cooking.

A simple garlic and rosemary pork chop brine yields tender, juicy and flavorful meat every single time!

Garlic and Rosemary Pork Chop Brine

coarse kosher salt

brown sugar

black pepper

thyme

garlic cloves,

pork

olive oil

Combine all of the brine ingredients in a medium pot. Bring to a simmer and whisk to make sure that the salt is completely dissolved. Remove from heat and allow the brine to cool completely.

Add pork chops to the brine and refrigerate for 1-4 hours (or a quick brine for at least 30 minutes). If you&#039;re using thinner or boneless pork chops, you can brine for just 15-30 minutes.

Remove pork from refrigerator and let come to room temperature on the counter for about 20-30 minutes. Heat olive oil in a large cast iron skillet over medium-high heat until it’s very hot -- about 5 minutes.

Meanwhile, remove pork from brine. Rinse under cold water; pat very dry with paper towels. Brush or rub each side of the pork chops with additional olive oil. The chops will be salty from the brine, so you shouldn’t need to add any more salt and pepper at this time.

Add chops to the hot skillet and cook until browned on both sides and a meat thermometer registers 145 degrees F (about 7-8 minutes per side). Smaller bone-in pork chops will cook in 5-6 minutes per side, so just keep an eye on your chops and use the thermometer to know when they’re done.

Transfer pork to a serving plate; pour pan juices over top. Let pork rest for a few minutes before serving.

A chef recommended pork brine recipe that you can use for brining pork chops or larger cuts. Quick version with just salt and brown sugar and suggested variations for more flavorful brines.

This recipe yields enough brine for 3 double cut pork chops, 4-5 thick cut ones or up to 8 thin cut, smaller chops. Double the ingredients for larger quantities or if you want to brine a whole pork loin, etc.

Pork Chop Brine (Chef Tried & True)

water* (see notes)

tsp peppercorns (optional)**

tsp mustard seeds (optional)**

bay leaves (optional)**

garlic

soy sauce

In a small sauce pan combine the salt,...

In a small sauce pan combine the salt, brown sugar and 1 cup water. (If using any other flavoring ingredients add them as well). Bring to simmer, remove from heat and stir to make sure the salt and sugar dissolve.

In a large, non-reactive container add two heaping...

In a large, non-reactive container add two heaping cups of ice cubes and 1 cup of cold water. (This works out to the remaining 3 water cups). Pour the hot, concentrated brine mixture you prepared in the container with the ice water. Stir and allow to cool down completely (should happen quite fast). Add the pork chops to the solution, cover and refrigerate. Brine as needed, see time suggestions below.

Remove the pork chops from the brine, pat...

Remove the pork chops from the brine, pat them dry with paper towel and if you have a few minutes allow them to further air dry. Never rinse them with water. Discard the brine. Season the dry pork chops with your choice of seasoning, use very little salt as they have absorbed salt from the brine. Cook as your recipe directs.

Say goodbye to dry, flavorless, tough pork chops with this quick, easy, no-cook porch chop brine!  It&#039;ll tenderize your meat giving you a tasty, perfect pork chop no matter the cut you choose!

Quick Pork Chop Brine

pork chops (*about 1.5 lbs)

brown sugar (light

coarse sea salt (preferably not iodized)

garlic (whole, peeled)

tbsp apple cider vinegar (white also works)

peppercorns (you can sub for 1/2 tsp pepper)

Place your pork chops into a gallon-size bag or baking dish and set aside.

In a bowl, whisk together the cold water, brown sugar and coarse sea salt until well combined and pour it over the pork chops.

Add the peeled garlic, peppercorns, and fresh thyme.  Seal the bag, or cover the baking dish, and place into the refrigerator for at least 20 minutes up to 4 hours.

When you&#39;re ready to proceed with a recipe, take the pork chops out of the brine, (don&#39;t rinse them!) and them dry.

This brine recipe for pork chops is simple, no-fuss and 100% worth the extra step (if you want to turn boring dry pork chops into juicy, flavorful, tender ones, that is). All you need is two minutes to put it together and an hour or so for the brining. Try it and see the amazing results for yourself. 

Simple Brine Recipe for Pork Chops

(~1 liter/quart) water (room temperature/cool)

kosher salt table salt ((you can use a bit less if preferred))

sugar

rosemary garlic

MAKE COLD BRINE SOLUTION: Add all brine solution ingredients to large food-grade bag (e.g. ziploc) or a glass or stainless steel large bowl. Stir or squish bag until salt and sugar are dissolved (30 seconds). Note 1.

BRINE PORK CHOPS: Add pork chops to bag or bowl ensuring they are fully submerged in the brine solution. Place in fridge. For thinner pork chops (1/2 inch/0.27cm or less), brine for 30-60 minutes. For thicker chops, brine 1-2 hours.

FINISH AND CONTINUE WITH PORK CHOP RECIPE: Remove from brining bag or bowl and discard brine. Rinse pork chops under cold water. Pat dry with paper towels. Continue with pork chop recipe.

This simple-to-prepare pork chop brine recipe comes together in minutes and is the perfect technique for elevating your dish&#039;s taste.

Pork Chop Brine Recipe

peppercorns

½ peeled roughly chopped yellow onion

garlic cloves

Add the salt, sugar, pepper, thyme, garlic, onion, and water to a medium-sized sauce pot.

Place the pot over high heat, bring it to a boil, and cook until the salt and sugar are completely dissolved.

Stir in the ice until it is melted.

Transfer the brine to a container and chill until it is ready to be used. Brine pork chops in submerged in the mixture for 12 to 48 hours. Be sure to rinse the pork chops after removing them from the brine and before cooking them.

I used this brine on thick pork chops that I then butterflied and stuffed with a cornbread spinach mushroom stuffing. I browned them on the stove then finished them.in the oven. The pork was juicy, tender and delicious. Not dry at all. Thanks for a great recipe.

I brined some boneless pork chops using your recipe for 24 hours. Then lightly smoked them and reverse seared them. Fantastic! Super juicy and delicious. Thanks for all your help with cooking.

This brine is delicious and foolproof! My husband has requested brined pork chops with this recipe several times. It's definitely my go-to. On occasion, I add a few juniper berries.

Top 6 pork chop brine recipes from across the web

The most viewed pork chop brine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pork Chop Brine

Garlic and Rosemary Pork Chop Brine

Pork Chop Brine (Chef Tried & True)

Quick Pork Chop Brine

Simple Brine Recipe for Pork Chops

Pork Chop Brine Recipe

Top 6 pork chop brine recipes from across the web

The most viewed pork chop brine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork Chop Brine

Garlic and Rosemary Pork Chop Brine

Pork Chop Brine (Chef Tried & True)

Quick Pork Chop Brine

Simple Brine Recipe for Pork Chops

Pork Chop Brine Recipe

The most viewed pork chop brine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine