Simple Pork Chop Brine (Worth It!)
This recipe for pork chop brine is simple, no-fuss and 100% worth the extra step if you want to turn boring dry pork chops into juicy, flavorful, tender ones, that is. All you need is two minutes to put it together and an hour or so for the brining. Try it and see the amazing results for yourself.
Servings (change as needed): 3 enough for 3 half inch bone-in pork chops
Ingredients
Brining solution
- 4 cups water room temperature or slightly cool
- 4 tablespoons kosher salt or 2 tablespoons table salt (you can use a bit less if preferred)
- 1 tablespoon white or brown sugar (optional)
- Optional seasonings: 1-2 sprigs fresh rosemary or fresh thyme, 5-6 peppercorns, 1 clove garlic cut in half), a bay leaf I add a few of these. If I don't have fresh, I use dried
Instructions
- MAKE COLD BRINE SOLUTION: Add all brine solution ingredients to large food-grade bag (e.g. ziploc) or a glass or stainless steel large bowl. Stir or squish bag until salt and sugar are dissolved (30 seconds). Note 1.
- BRINE PORK CHOPS: Add pork chops to bag or bowl ensuring they are fully submerged in the brine solution. Place in fridge. For thinner pork chops (1/2 inch/0.27cm or less), brine for 30-60 minutes. For thicker chops, brine 1-2 hours.
- FINISH AND CONTINUE WITH PORK CHOP RECIPE: Remove from brining bag or bowl and discard brine. Rinse pork chops under cold water. Pat dry with paper towels. Continue with pork chop recipe.
Notes
- Boiled brine method (alternative): The boiled method will boost the flavors of the seasonings you add and flavor the meat more. Boil 1 cup of water with seasonings to release the flavors for 5 minutes. Add ice cubes to make up the amount of water needed (8 ice cubes = 1 cup/236ml). This will cool the pork chop brine more quickly. Or, instead, add cold water (in this case, 3 more cups), but make sure brine solution is completely cool before adding the pork chops.
- Measurements to vary quantities
- How long to brine pork chops (rule of thumb: ~1 hour per pound/450g. This is based on pieces, not the entire protein. So, if each pork chops is 1/2 pound/275grams, you would brine for 30 minutes. If chops are 1 lb/450g each, you would brine for 1 hour. An extra 30-60 minutes would be fine. After that, the chops may be too salty.
- Amount of salt to use: Use 1 tablespoon kosher salt per 1 cup/236ml. Or 1/2 tablespoon regular table salt per 1 cup/236ml. You can cut back the salt a bit if you want.
- How much sugar to use (rule of thumb): 1 tablespoon for 4 cups (1 quart/liter) is plenty.
- Spices - use ~ 1 tablespoon spices per 4 cups (1 quart/liter).
- Variations to try:
- Pork chops: Use any kind of pork chops (not previously brined) - bone in or boneless pork chops. My favorite are bone-in rib chops - so flavorful and tender.
- Seasoning options for brine solution: sugar (brown or white), onions, garlic cloves, fennel seeds, smoked paprika, bay leaves, lemon peel, herbs (rosemary or thyme sprig). You can also replace 3-4 tablespoons of water with wine, beer or apple juice.
- Shortcuts
- Use a cold brine as per the recipe.
- Use a boiled brine with the ice cube shortcut above.
- Use thinner pork chops that will take less time to brine.
- Make Ahead
- The brine can be made 2-3 days ahead.
- Brining can be done ahead as well. When the time is up, discard the brine, rinse the chops, pat dry with paper towels and return to the fridge until ready to use.
Calories: 15kcal | Carbohydrates: 4g | Sodium: 326mg | Potassium: 1mg | Sugar: 4g | Calcium: 10mg | Iron: 1mg