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Simple Pork Chop Brine

Tired of dry pork chops? Use this simple pork chop brine and banish those dry chops from your dinner table right now!

Simple Pork Chop Brine
derrickriches.com

This simple pork chop brine is perfect for a small number of pork chops. The brine will help the meat remain juicy as it cooks and produce a great tasting chop. While there are herbs in the brine, they will not overpower the meat’s natural flavor. Double the recipe if you are cooking more than four pork chops, and as always, we recommend using a brine on pork before grilling or baking it.

Why Brine Pork Chops?

Submerging your pork chops in a wet brine helps the meat draw in moisture which adds tons of flavor. 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 additional salt before cooking. However, you can use a no-salt added seasoning rub before grilling, frying, and baking your pork chops.

derrickriches.com

Ingredients:

  • Cold water
  • Coarse salt
  • White sugar
  • Fresh rosemary
  • Sage leaves
  • Fresh oregano
  • Ice

Variations:

Add extra ingredients to the brine to suit your tastes. We recommend 2 tablespoons of maple syrup, honey, or honey granules. You can also add 1 teaspoon whole black peppercorns or a small sliced orange.

Barbecue Pork Chops

How to Make a Simple Pork Chop Brine:

  • Heat water in a medium stockpot over medium-high heat.
  • Add salt and sugar, and stir until dissolved. 
  • Remove pot from the heat, add 1 cup of ice to the brine and stir through.
  • Add 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.

Using a Brine:

  • Submerge the chops in the brine solution, cover, and place into refrigerator for 4-6 hours. 
  • Remove chops and blot them with paper towels to remove excess moisture. 
  • Season with a salt-free seasoning rub if desired. Cook chops as directed.
  • This simple 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.
Simple Pork Chop Brine

Simple Pork Chop Brine

This brine is perfect for a small quantity of (or about 4) pork chops. It will help keep the meat juicy as it cooks and will produce a great tasting chop. While there are herbs in the brine, it will not overpower the natural flavor of the meat. Double the recipe if you are cooking more than 4, and as always, I recommend brining pork before grilling, or baking.
5 from 1 vote
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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: 49kcal

Ingredients

  • 4 quarts cold water
  • 1/4 cup coarse salt
  • 1/4 cup white sugar
  • 1 large sprig rosemary
  • 4-5 sage leaves
  • 2 sprigs fresh oregano

Instructions

  • Heat water in a medium stockpot over medium-high heat.
  • Add salt and sugar, and stir until dissolved.
  • Remove pot from the heat, add 1 cup of ice and stir through.
  • Add 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.
  • Submerge the pork chops in the brine solution, cover, and place into refrigerator for 4-6 hours.
  • Remove chops and blot them with paper towels to remove excess moisture.
  • Season with a salt-free seasoning rub if desired. Cook chops as directed.
  • This simple pork chop brine recipe makes enough brine for 4 pork chops (or 5 small chops). Double the recipe for 6-8 chops, and triple the recipe for 9-12 chops.

Nutrition

Calories: 49kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7073mg | Potassium: 2mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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