Say goodbye to dry pork chops by using this easy pork chop brine. This simple brine will keep your pork chops juicy and tender as they cook.

This simple pork chop brine is perfect for 4 pork chops. The brine will help the meat plump and juicy as it cooks, and it contains ingredients that will enhance the natural flavor of the meat. If you’re cooking more than 4 pork chops, I recommend doubling the recipe.

Why Brine Pork Chops?

Submerging pork chops in a brine will help the meat retain moisture, add flavor and promote tenderness. It is an important step when cooking lean cuts of meat like pork loin chops, chicken breast, or turkey breasts. This brine will infuse the meat with salt, so there is no need to apply additional salt before cooking. However, you can season the chops a low-salt seasoning rub.

Ingredients

• Cold water
• Morton kosher salt (*see note in recipe card below)
• White sugar (sub with packed brown sugar)
• Fresh rosemary
• Sage leaves (sub with fresh oregano or thyme)
• Garlic cloves
• Bay Leaves
• Ice

How to Make a Pork Chop Brine

• Heat water in a medium stockpot over medium-high heat.
• Add salt and sugar, and stir until dissolved. Add peeled garlic cloves and stir through. 
• Remove pot from the heat.
• Stir in the ice.
• Add the fresh herbs to the brine. If you desire a stronger herbal flavor, bruise the herbs by gently rubbing them between your fingers to release the oils, then add them to the brine.
• Let the brine cool completely before using.

Using a Brine

• Pour the cooled brine into a large bowl.
• Submerge the chops in the brine liquid, cover tightly, and place it in refrigerator for 4-6 hours. 
• Remove the chops and blot them with paper towels to remove excess moisture. There is no need to rinse them off.
• Season with a low-salt seasoning, and cook as directed.
• This pork chop brine recipe makes enough solution for 4 pork chops (or 5 small chops). Double the recipe for 6-8 chops, and triple the recipe for 9-12 chops.

Variations

• Add extra ingredients to this pork brine to jazz it up!
• Sweeten it: Add 3 tablespoons of maple syrup, honey, or honey granules.
• Extra heat: 1 teaspoon crushed black peppercorns or red chili flakes.
• Earthy and aromatic spices: Add 1 teaspoon of ground cumin, coriander, chili powder, or chopped fresh ginger for added depth.
• Citrus: Add a small sliced orange or lemon to brighten the flavor.
• Apple juice: Replace half of the water called for in the recipe with apple juice

More Brine Recipes

• Chicken Wing Brine
• Easy Maple Brine
• Simple Chicken Brine
• Savory Herb Turkey Brine

Print

Simple Pork Chop Brine

Say goodbye to dry pork chops by using this simple pork chop brine. This easy, effective brine will ensure that your pork chops turn out juicy and flavorful every time they hit the grill or smoker.

Course Marinades/Brines

Cuisine American BBQ

Keyword brine recipes, pork chop brine

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 51kcal

Ingredients

• 8 cups cold water
• 1/2 cup Morton kosher salt (*see note below)
• 1/2 cup white sugar sub with packed brown sugar
• 4 cloves garlic, peeled
• 2 large sprig rosemary
• 6-8 sage leaves (or fresh oregano or thyme)
• 2 bay leaves
• 1 cup ice

Instructions

• Heat water in a medium stockpot over medium-high heat.
• Add salt and sugar, and stir until dissolved. Add peeled garlic cloves and stir through.
• Remove the pot from the heat, add 1 cup of ice to the brine, and stir through.
• Add the bay leaves and fresh herbs to the brine. If you desire a stronger herbal flavor, bruise the herbs by gently rubbing them between your fingers to release the oils, then add them to the brine.
• Let the brine cool completely before using.
• Pour the cooled pork chop brine into a large bowl.
• Submerge the chops in the brining mixture, cover tightly, and place into refrigerator for 4-6 hours.
• Remove chops and blot them with paper towels to remove excess moisture. There is no need to rinse the chops first.
• Season with a low-salt seasoning. Cook chops as directed.
• This pork chop brine recipe makes enough solution for 4 pork chops (or 5 small chops). Double the recipe for 6-8 chops, and triple the recipe for 9-12 chops.

Notes

Note on salt: We developed this recipe using Morton kosher salt. Keep in mind that not all coarse or kosher salts measure the same. For that reason, we recommend using Morton for this recipe. If you are using another brand, it is best to refer to their measurement guidelines for best results. Happy grilling!

Nutrition

Calories: 51kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Sodium: 7074mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg

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