Easy Pork Chop Brine

Say goodbye to dry pork chops by using this easy pork chop brine. This simple, effective brine will ensure that your pork chops turn out juicy and flavorful every time they hit the grill or smoker. Give this brine a try and take your pork chop game up a notch. You’ll be glad you did!

pork-chop-brine

This easy pork chop brine is ideal for a small number of pork chops. The brine will help the meat stay juicy as it cooks, resulting in a delicious chop. Although this brine contains herbs, it won’t overpower the natural flavor of the meat. If you’re cooking more than four pork chops, double the recipe. As always, we recommend using a brine on pork before grilling, pan-searing, or baking.

Why Brine Pork Chops?

Soaking your pork chops in a wet brine helps the meat absorb moisture, which adding flavor and promoting tenderness. It is an important step when cooking lean cuts of meat like pork loin chops, chicken, or turkey breasts. Brines impart salt flavor to meats, so there is no need to apply too much salt before cooking. However, you can use a low-salt seasoning rub before grilling, frying, and baking your pork chops.

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Ingredients

  • Cold water
  • Morton kosher salt (*see note in recipe card below)
  • White sugar (sub with packed brown sugar)
  • Fresh rosemary
  • Sage leaves (sub with fresh oregano or thyme)
  • Garlic cloves
  • Bay Leaves
  • Ice
Barbecue Pork Chops

How to Make a Pork Chop Brine

  • Heat water in a medium stockpot over medium-high heat.
  • Add salt and sugar, and stir until dissolved. Add peeled garlic cloves and stir through. 
  • Remove pot from the heat, add 1 cup of ice to the brine and stir through.
  • Add the bay leaves and fresh herbs to the brine. If you desire a stronger herbal flavor, bruise the herbs by gently rubbing them between your fingers to release the oils, then add them to the brine.
  • Let the brine cool completely before using.
Simple Pork Chop Brine

Using a Brine

  • Pour the cooled pork chop brine into a large bowl.
  • Submerge the chops in the brining mixture, cover tightly, and place into refrigerator for 4-6 hours. 
  • Remove chops and blot them with paper towels to remove excess moisture. There is no need to rinse the chops first.
  • Season with a low-salt seasoning. Cook chops as directed.
  • This pork chop brine recipe makes enough solution for 4 pork chops (or 5 small chops). Double the recipe for 6-8 chops, and triple the recipe for 9-12 chops.

Variations

Add extra ingredients to this pork brine to jazz it up! We recommend adding 3 tablespoons of maple syrup, honey, or honey granules. You can also add 1 teaspoon whole black peppercorns or earthy spices like red chili flakes, cumin, coriander, ginger. Add a small sliced orange or lemon for a bright citrus flavor.

More Brine Recipes

pork-chop-brine

Simple Pork Chop Brine

Say goodbye to dry pork chops by using this simple pork chop brine. This easy, effective brine will ensure that your pork chops turn out juicy and flavorful every time they hit the grill or smoker.
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Course: Marinades/Brines
Cuisine: American BBQ
Keyword: brine recipes, pork chop brine
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 51kcal

Ingredients

  • 8 cups cold water
  • 1/2 cup Morton kosher salt (*see note below)
  • 1/2 cup white sugar sub with packed brown sugar
  • 4 cloves garlic, peeled
  • 2 large sprig rosemary
  • 6-8 sage leaves (or fresh oregano or thyme)
  • 2 bay leaves
  • 1 cup ice

Instructions

  • Heat water in a medium stockpot over medium-high heat.
  • Add salt and sugar, and stir until dissolved. Add peeled garlic cloves and stir through.
  • Remove the pot from the heat, add 1 cup of ice to the brine, and stir through.
  • Add the bay leaves and fresh herbs to the brine. If you desire a stronger herbal flavor, bruise the herbs by gently rubbing them between your fingers to release the oils, then add them to the brine.
  • Let the brine cool completely before using.
  • Pour the cooled pork chop brine into a large bowl.
  • Submerge the chops in the brining mixture, cover tightly, and place into refrigerator for 4-6 hours.
  • Remove chops and blot them with paper towels to remove excess moisture. There is no need to rinse the chops first.
  • Season with a low-salt seasoning. Cook chops as directed.
  • This pork chop brine recipe makes enough solution for 4 pork chops (or 5 small chops). Double the recipe for 6-8 chops, and triple the recipe for 9-12 chops.

Notes

Note on salt: We developed this recipe using Morton kosher salt. Keep in mind that not all coarse or kosher salts measure the same. For that reason, we recommend using Morton for this recipe. If you are using another brand, it is best to refer to their measurement guidelines for best results. Happy grilling!

Nutrition

Calories: 51kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Sodium: 7074mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg

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