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Pork Chop Brine Recipe

Pork Chop Brine Recipe (The Secret to Juicy, Tender Pork Chops Every Time)

This simple salt water Pork Chop Brine gently seasons pork chops from the inside out and helps them stay juicy and tender. It uses pantry aromatics and flexible brining times for reliably flavorful, restaurant-quality pork chops at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 2 hours
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 bone-in or boneless pork chops about 8–10 oz each; 1–1¼ inches thick is ideal
  • 4 cups cold water divided
  • 1/4 cup kosher salt Diamond Crystal preferred; use a scant 1/4 cup if using Morton
  • 3 tablespoons light brown sugar or white sugar
  • 2 cloves garlic smashed
  • 1 teaspoon black peppercorns or 1/2 teaspoon freshly cracked black pepper
  • 1 bay leaf dried
  • 1/2 teaspoon dried thyme or 3–4 sprigs fresh thyme
  • 1/2 teaspoon dried rosemary or 1 small sprig fresh rosemary
  • 1 tablespoon apple cider vinegar optional; adds brightness
  • 1/2 teaspoon smoked paprika optional; for subtle smoky flavor
  • 1/2 teaspoon red pepper flakes optional; for gentle heat
  • 1 tablespoon soy sauce optional; adds umami, reduce added salt slightly if using
  • 1 tablespoon olive oil for rubbing on chops before cooking; use 1–2 tablespoons as needed
  • freshly ground black pepper for seasoning after brining
  • additional dry rub or pork chop seasoning optional; such as garlic powder, onion powder, paprika, and a little brown sugar

Instructions
 

  • Pour 1 cup of the cold water into a small saucepan. Add the kosher salt and brown sugar. Warm gently over medium heat, stirring, just until the salt and sugar dissolve. Do not boil.
    4 cups cold water, 1/4 cup kosher salt, 3 tablespoons light brown sugar
  • Turn off the heat. Add the smashed garlic, black peppercorns, bay leaf, thyme, rosemary, and any optional flavor boosters you’re using (apple cider vinegar, smoked paprika, red pepper flakes, soy sauce). Stir, then pour in the remaining 3 cups cold water. Stir again and let the brine cool until room temperature and cool to the touch.
    4 cups cold water, 2 cloves garlic, 1 teaspoon black peppercorns, 1 bay leaf, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 tablespoon apple cider vinegar, 1/2 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes, 1 tablespoon soy sauce
  • Pat the pork chops dry with paper towels. If there is a very thick fat cap, trim it slightly but leave some fat for flavor. Lightly score the fat with shallow cuts to help prevent curling during cooking.
    4 bone-in or boneless pork chops
  • Place the pork chops in a glass, ceramic, or food-safe plastic container, or a large zip-top bag set in a bowl. Pour the cooled brine over the chops, ensuring they are fully submerged. If needed, add a little extra cold water and a pinch of salt. Cover and refrigerate.
    4 bone-in or boneless pork chops, 4 cups cold water, 1/4 cup kosher salt
  • Brine the pork chops according to thickness: 3/4-inch chops for 30–45 minutes; 1-inch chops for 1–2 hours; 1 1/4–1 1/2-inch chops for 2–4 hours; thick-cut or double chops for 4–8 hours. Very thick chops or a pork loin can brine up to about 12 hours. Do not brine much longer or the meat can become too salty and cured in texture.
  • When the brining time is up, remove the pork chops from the brine. Quickly rinse each chop under cool water to remove excess surface salt, then pat them very dry with paper towels so they will sear properly.
    4 bone-in or boneless pork chops
  • Rub the pork chops with olive oil, then season with freshly ground black pepper and any additional dry seasoning you like, using less or no extra salt. Let the chops sit at room temperature for 20–25 minutes so they cook more evenly.
    4 bone-in or boneless pork chops, 1 tablespoon olive oil, freshly ground black pepper, additional dry rub or pork chop seasoning
  • Cook the pork chops using your preferred method: (1) Pan-sear: Heat a cast iron skillet over medium-high heat with a little oil. Sear chops 3–5 minutes per side, depending on thickness, until the internal temperature reaches 140–145°F. (2) Grill: Preheat grill to medium-high. Grill 4–6 minutes per side, aiming for 140–145°F internal temperature. (3) Oven-roast: Sear in a hot skillet for 2–3 minutes per side, then transfer to a 400°F oven for 5–10 minutes, until the internal temperature reaches 140–145°F.
    4 bone-in or boneless pork chops, 1 tablespoon olive oil
  • Transfer the cooked pork chops to a plate, tent loosely with foil, and let them rest for 5–10 minutes so the juices redistribute before serving.
    4 bone-in or boneless pork chops

Notes

Brine time is flexible and should match chop thickness; avoid over-brining thin chops. Always discard used brine after removing the pork. Patting the meat dry before cooking is essential for good browning. Because the brine seasons the pork from the inside, reduce or omit extra salt when seasoning before cooking. An instant-read thermometer helps you avoid overcooking; aim for 140–145°F, then let the chops rest.
Keyword Brined Pork Chops, Easy Dinner Recipe, Juicy Pork Chops, Pork Brine, Pork Chop Brine
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