Easy Mixture to Brine Pork Chops to Bake
No more dry boring chops!! Brining pork chops before cooking is an easy way to make them extra juicy and tender!
Brine helps the meat to draw in moisture (and salt) adding tons of flavor, especially to lean meats like pork and poultry. This simple pork chop brine makes any cut a savory delight!
Best Brine for Pork Chops
This savory brine is made with fresh herbs and seasonings and some sugar. While I use water, add in your favorite liquids from apple cider to a cup of white wine. The sky really is the limit for flavors and herbs as long as you've got salt, sugar and liquid.
After just a little simmering, the brine should be stored until cool or even overnight. After that, it's ready to use!
Ingredients & Variations
- A basic brine consists of sugar, salt, water, and seasonings.
- Variations can be made by using different kinds of peppercorns, thyme, even chili peppers!
- Be sure to pat pork chops dry before brining.
How to Brine Pork Chops
With a simple pork chop brine, it is super easy to get flavorful chops every time!
- Add salt, sugar, and seasonings (per recipe below) to a simmering pot of water.
- Cool the brine completely in the refrigerator (or outside if it is chilly)! To speed up chilling, use a bit less water in the boiling step and add in some ice while cooling.
- Once cooled add the pork chops and the chilled brine to a ziptop bag and refrigerate at least 2 hours (or up to 4 hours)!
- Remove the chops from the brine, pat dry and cook as usual. Do not add extra salt when cooking or the chops may become too salty.
Grill, bake, broil or fry them up!
Tips for Success
As with turkey brine, ensure the sugar and salt are fully dissolved in the water. No need to bring the water to a boil, just a gentle simmer will do!
To ensure that chops don't become overly salted, be sure to purchase pork that isn't already brined before or salted before packaging. And if adding additional seasoning before cooking, omit the salt or opt for unsalted seasonings!
Don't brine them too long (2-4 hours is enough) or the meat can take on a mushy texture.
To store Brine will keep in the fridge about two weeks before the flavors start to fade. Do not store 'used' brine. Once your pork has been brined, discard the remaining brine.
Perfectly Tender Pork Chops
- Grilled Pork Chops – tender, light, and tangy
- Honey Glazed Mushroom Pork Chops – ready in 30 mins!
- Crock Pot Pork Chops – just set it and forget it
- Easy Pork Tenderloin Marinade – great on pork chops too!
- Instant Pot Pork Chops – always juicy & tender
- Fried Pork Chops with Apples – one-skillet meal
- Pan Seared Pork Chops – made on the stovetop
Have you tried this Pork Chop Brine? Be sure to leave a rating and a comment below!
Pork Chop Brine
This simple pork chop brine makes even the toughest cuts of meat a savory delight!
Prep Time 5 minutes
Cook Time 3 minutes
Cooling Time 30 minutes
- 4 cups water
- ¼ cup kosher salt
- 2 tablespoons dark brown sugar
- 1 teaspoon black peppercorns
- 1 dried bay leaf
- 1 sprig fresh rosemary
- 4 pork chops
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In a medium-sized pot add water, kosher salt, sugar, peppercorns, bay leaf, and rosemary.
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Bring to a simmer over high heat. You do not need the water to rapidly boil but you need to make sure the salt and sugar have dissolved in the water.
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Remove the pot from the heat and cool completely.
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Once the brine is cool add the pork chops to a large ziptop bag and pour in the brine.
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Let the pork brine in the refrigerator for up to 2 hours.
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Rinse and pat dry before cooking.
Purchase pork that has not been pre-brined. A lot of pork in grocery stores has a saline solution so using brine on that will make it too salty.
Ensure sugar and salt are completely dissolved in the brine.
Brine must be completely cool before adding the pork.
Don't brine them too long (2-4 hours is enough) or the meat can take on a mushy texture.
To season pork before cooking, use herbs and spices without salt.
Do not store 'used' brine. Once your pork has been brined, discard the remaining brine.
Serving: 1 pork chop | Calories: 209 | Carbohydrates: 1 g | Protein: 29 g | Fat: 9 g | Saturated Fat: 3 g | Cholesterol: 90 mg | Sodium: 784 mg | Potassium: 500 mg | Sugar: 1 g | Calcium: 16 mg | Iron: 1 mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine American
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