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.

5 from 1 vote

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Course: Marinades/Brines

Cuisine: American BBQ

Keyword: brine recipes, pork chop brine

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 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!

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