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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.
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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


  • 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


  • 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.


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