Pork Chop Brine

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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!

Close up of pork chops brining in a zippered bag.

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!

Pork Chop Brine ingredients

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!

  1. Add salt, sugar, and seasonings (per recipe below) to a simmering pot of water.
  2. 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.
  3. 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)!
  4. 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

Have you tried this Pork Chop Brine? Be sure to leave a rating and a comment below!

Close up of pork chops brining in a zippered bag
5 from 25 votes
Review Recipe

Pork Chop Brine

Prep Time 5 minutes
Cook Time 3 minutes
Cooling Time 30 minutes
Servings 4 servings
Author Holly Nilsson
This simple pork chop brine makes even the toughest cuts of meat a savory delight!

Ingredients

  • 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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Instructions

  • In a medium-sized pot add water, kosher salt, sugar, peppercorns, bay leaf, and rosemary.
  • 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.
  • Remove the pot from the heat and cool completely.
  • Once the brine is cool add the pork chops to a large ziptop bag and pour in the brine.
  • Let the pork brine in the refrigerator for up to 2 hours.
  • Rinse and pat dry before cooking.

Recipe Notes

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.

Nutrition Information

Serving: 1pork chop, Calories: 209, Carbohydrates: 1g, Protein: 29g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 90mg, Sodium: 784mg, Potassium: 500mg, Sugar: 1g, Calcium: 16mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword easy pork chop brine, how to brine pork chops, pork chop brine
Course How To
Cuisine American
Top image - Pork chops brining in a zippered bag. Bottom image - pork chip brine ingredients

Pork chops brining in a zippered bag with writing
Pork chops brining in a zippered bag with text.
Pork chops brining in a ziptop bag with text
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Holly,
    I gotta tell ya…your website is my “go to” place when I’m looking for a recipe that’s quick, easy and delicious without resorting to exotic ingredients. I’ve used more of your recipes than any other website. You’re the best!
    That being said, I tried this brining technique yesterday on my pork chops which I pan fried. In the past, my pan fried chops wound up dry and leathery. You brining technique resulted in chops that were moist and tender.
    I always look forward to receiving additional recipes from you in my e-mail. Thank you so much.5 stars

  2. I fixed a crockpot full of Pork Chops (using your recipe on this site). I brined half of them per this recipe.

    The difference in tenderness between those that I brined for 1 hour and the ones that were not brined was amazing.

    Thanks for the tip!

  3. I followed the recipe exactly but added a garlic clove, smashed, 1 crushed juniper berry and a slice of onion…yum!!!5 stars

  4. I was wanting to know if the salt has to be kosher salt? Can I use plain non iodized salt instead? It sounds really good and I’m going to try this recipe. It sounds awesome

  5. I used 1 1/4″ thick pork chops and used the exact ingredients as described. I altered the procedure slightly by boiling the ingredients for about 30 seconds in one cup of water until the sugar and salt were almost dissolved, Then took the pan off the heat and added one cup of cold water, stirred until all the salt and sugar dissolved, and added two more cups of cold water with some ice cubes included. I brined the chops for 6 hours. This recipe says 2 to 4 hours but some say 8 to 12 hours. Anyway, it worked perfectly and was not too salty. I rinsed the chops well and did not add any more salt. This is definitely the way I’ll always prepare pork chops from now on.

    From there I dried the chops well and rubbed on a small amount of rubbed sage and powdered garlic.
    The pan roast method of cooking the chops is probably the best way of doing them, but I tried another method that also worked well without frying in a pan. I placed the chops on rack over an oven pan and broiled them. I let the chops get good and browned on top, then turned them over, placed a remote read thermometer in one of them and continued broiling until the temperature reached 160F. Although 140F is usually recommended, these were tender and juicy with just a slight hint of pink inside. In other words, they couldn’t have been any better IMHO.5 stars

  6. I only had time to brine for 1 hour, but still, the pork was tender and flavourful. This will be my go-to pork chop recipe.5 stars