Pork Chop Brine Recipe
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This simple-to-prepare pork chop brine recipe comes together in minutes and is the perfect technique to elevate your dish’s taste greatly. Whether you are using boneless or bone-in chops, you will be amazed at how delicious this makes them.
There is nothing better than tender, juicy, delicious, cooked pork, and the best part is that it’s still decently affordable. Please try my Dublin Coddle or Pork Schnitzel if you feel the same way.
Pork Chop Brine
Pork chop brine is a solution of salt, sugar, herbs, spices, and water that is used to marinate pork to enhance flavor, moistness, and tenderness. It’s a simple classic procedure using mostly household items that can greatly improve the pork by submerging it in the liquid for up to 48 hours.
This popular age-old technique will also help the pork cook more quickly. The liquid can be varied, as beer, wine, vinegar, cider, or juice can also be used. Other things can be added, like citrus peel or different herbs. I made this recipe intending to use readily available and not horribly expensive ingredients.
Ingredients and Substitutions
- Onion — I used a yellow onion and whole garlic cloves. You can substitute the onion with a white, red, or sweet one.
- Herbs – I used fresh thyme sprigs. You can substitute with 1 tablespoon of dry.
- Pepper — The brine uses whole peppercorns, which can be black, pink, green, or white.
- Salt — I always use coarse salt in my cooking or baking.
- Sugar – You can use granulated, dark, or light brown sugar.
- Water – Plain tap water works perfectly fine.
- Ice – You will need ice to help quickly chill the brine and extend the volume.
How to Make a Pork Chop Brine
Add the salt, sugar, pepper, thyme, garlic, onion, and water to a medium-sized sauce pot.
Place the pot over high heat, bring it to a boil, and cook until the salt and sugar are completely dissolved. Stir the brine occasionally to ensure nothing is stuck on the bottom of the pot.
Using a large spoon, stir in the ice until it completely melts. This will help dilute and quickly chill it.
Transfer the brine to a container and chill it in the refrigerator for 20 to 30 minutes so that it can be used quickly.
Try using it on my Grilled Bone-In Pork Chops.
Make-Ahead and Storage
Make-Ahead: You can make this up to 2 days ahead for freshness.
How to Store: Cover and keep it in the refrigerator for up to 4 days. Freeze it covered for up to 3 months. However, you’ll need to thaw it in the refrigerator for 1 day before it is ready to use.
Chef Notes + Tips
- You could also use parsley stems, bay leaves, sage, or rosemary.
- Over-brining can cause the protein to break down to mush and be overly salty.
More Pork Recipes
Pork Chop Brine Recipe
Ingredients
- 3 tablespoons coarse salt
- 3 tablespoons packed light brown sugar
- 1 teaspoon peppercorns
- 8 fresh thyme sprigs
- ½ peeled roughly chopped yellow onion
- 4 smashed garlic cloves
- 2 cups water
- 3 cups ice
Instructions
- Add the salt, sugar, pepper, thyme, garlic, onion, and water to a medium-sized sauce pot.
- Place the pot over high heat, bring it to a boil, and cook until the salt and sugar are completely dissolved.
- Stir in the ice until it is melted.
- Transfer the brine to a container and chill until it is ready to be used. Brine pork chops in submerged in the mixture for 12 to 48 hours. Be sure to rinse the pork chops after removing them from the brine and before cooking them.
I used this brine on thick pork chops that I then butterflied and stuffed with a cornbread spinach mushroom stuffing. I browned them on the stove then finished them.in the oven. The pork was juicy, tender and delicious. Not dry at all. Thanks for a great recipe.
My pleasure. Thank you for giving it a shot!
Can you make this without ice?
You can use cold water instead. Make sure brine is cold before adding pork chops.
How do you cook them?
Try using it on my Grilled Bone-In Pork Chops Recipe-https://www.billyparisi.com/grilled-bone-in-pork-chops/