Pork Chop Brine
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My pork chop brine locks the moisture into the meat so it turns out juicy and flavorful every time! It’s made with simple, delicious ingredients and takes only 5 minutes to prepare on the stovetop.
My Easy Way To Make Brine For Pork Chops
Every time I make pork chops with my pork chop brine, my kids can’t believe how tender the meat turns out. When I made these last week, Leah said they were the juiciest pork chops I’ve ever made!
If you’ve never used brine for pork chops, I’ll be the first to tell you that it’s not as complicated as folks make it out to be. Waiting for the meat to finish brining does take a bit of time, but the process of making the actual brine only takes 5 minutes!
In my opinion, the best thing about pork chops is how versatile they are. Drop them in a good brine or pork chop marinade, they turn out super flavorful every time.
These brined pork chops may taste fancy, but the ingredients are actually quite simple, bringing sweet, salty, and savory notes together in one single meal.
There are so many incredible ways to make pork chops, so be sure to check out my recipes for stuffed pork chops in the oven, grilled pork chops, oven baked bone-in pork chops, and brown sugar pork chops next!
Brined Pork Chops Ingredients
- Water – I use 4 cups of water as my base for convenience, but you can substitute part of this with broth for extra flavor.
- Kosher salt – Helps the pork retain moisture. Kosher salt is my go-to for brines because it’s not overly salty.
- Brown sugar – Balances out the saltiness with sweetness. It also helps the meat caramelize during the cooking process.
- Peppercorns – Whole peppercorns add subtle warmth to the meat. Cracked pepper or crushed peppercorns would work well as substitutes.
- Lemon juice – Brightens the overall flavor of the brine while also tenderizing the meat.
- Rosemary sprigs & bay leaves – These woody herbs infuse aromatic depth and earthiness into the brine mixture.
- Pork chops – Bone-in pork chops are my favorite to go with this brine recipe. The amount of brine is enough for about 4 pork chops.
How to Make Pork Chop Brine
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Combine all of the brine ingredients in a saucepan over high heat. Once boiling, stir until the salt and sugar are dissolved.
STEP TWO: Remove the brine from the heat and allow it to cool fully.
STEP THREE: Place the pork chops in a large bowl, gallon bag, or deep container.
STEP FOUR: Pour the cooled brine over the pork chops so they are fully submerged, then cover and refrigerate for at least 30 minutes, or up to 12 hours.
STEP FIVE: Remove the pork chops from the brine, then pat the meat dry with paper towels to ensure better browning.
STEP SIX: Cook the pork chops to a safe internal temperature of 145 degrees F using your method of choice.
STEP SEVEN: Allow the meat to rest for 5 to 10 minutes, then serve and enjoy!
Expert Tips
- If you can’t submerge the meat in the pork chop brine, set a timer and flip it halfway so it’s brined evenly.
- To form the best crust, let the pork sit uncovered in the refrigerator after patting it dry post-brine. The surface will dry out a bit, leading to beautiful browning.
- Adjust the cooking time based on the meat’s thickness. Thicker pork chops will need longer to cook than thinner pieces of meat.
- I use a digital meat thermometer to check the temperature of the pork. It’s so easy to use and keeps me from having to guess!
Variations
- If brown sugar is unavailable, honey or maple syrup are the best alternatives. They are just as sweet and will caramelize the meat in the same way.
- To kick up the heat, swap the peppercorns with red pepper flakes. This will add a spicier and more peppery depth to the chops.
- Thyme or sage can be used instead of rosemary if preferred. I love the slightly minty flavor that these herbs carry.
- Don’t be afraid to experiment with different mix-ins. Garlic cloves, smoked paprika, Old Bay seasoning, and onion slices are some of my favorite additions to this recipe.
What to Serve with Brined Pork Chops
I love pairing brined pork chops with savory veggie dishes like roasted carrots and asparagus or smothered green beans to make a hearty and complete meal. If I’m leaning toward something lighter, I’ll serve them with my easy biscuit recipe or a refreshing Caprese salad.
Pork Chop Brine FAQs
Why should I brine pork chops?
Brining is one of my favorite ways to prepare pork chops because of how moist and tender they turn out. The salty solution prevents the protein from drying out when it cooks and infuses the meat with so much flavor.
Can I make this ahead of time?
Yes! You can make a brine up to 2 days in advance. Once it’s cooled, store it in the refrigerator until you’re ready to start working with the meat.
How long should I brine pork chops?
I recommend brining the meat for at least 30 minutes for the best results, but no longer than 12 hours. Any longer than this, and the meat will start to turn mushy.
How should I store leftovers?
Any leftover brine should be discarded immediately. One of the most important things to know when learning how to brine pork chops is that you should never save or reuse brine once it has touched raw meat. If storing cooked brined pork chops, store them in an airtight container in the fridge for 3 to 4 days.
Pork Chop Brine (5 Minutes of Prep!)
Ingredients
For the Brine
- 4 cups water
- 2 tablespoons kosher salt
- 2 tablespoons brown sugar
- 2 teaspoons peppercorns
- 2 tablespoons lemon juice
- 2 rosemary sprigs
- 2 bay leaves
For the Pork Chops
- 4 bone-in pork chops, about 2.5-3 pounds total
Instructions
- Add the water, salt, brown sugar, peppercorns, lemon juice, rosemary, and bay leaves to a saucepan. Bring it to a boil, and then stir until the salt and sugar are totally dissolved.
- Remove it from the heat and let it cool completely to room temperature.
- Place the pork chops in a large bowl, gallon ziplock bag or container.
- Pour the cooled brine over the pork chops. Make sure they are fully submerged. Cover them and refrigerate for 30 minutes, or up to 12 hours.
- Take the pork chops out of the brine and pat them dry really well with paper towels.
- Cook using your favorite method until their internal temperature reaches 145 degrees F on an instant-read thermometer.
- Rest pork chops for 5-10 minutes before serving.
Notes
- If you can’t submerge the meat in the pork chop brine, set a timer and flip it halfway so it’s brined evenly.
- To form the best crust, let the pork sit uncovered in the refrigerator after patting it dry post-brine. The surface will dry out a bit, leading to beautiful browning.
- Adjust the cooking time based on the meat’s thickness. Thicker pork chops will need longer to cook than thinner pieces of meat.
- I use a digital meat thermometer to check the temperature of the pork. It’s so easy to use and keeps me from having to guess!
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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