Juicy, tender pork chops are no longer a happy accident—they’re a guarantee with this simple brining method. This pork chop brine infuses every bite with flavor and locks in moisture so you never have to deal with dry or bland chops again.
Why Brining Works
At its core, brining is science—but don’t worry, we’re keeping it simple. The salt in the brine helps tenderize the meat by breaking down some of the muscle proteins. It also encourages the pork to retain moisture while cooking, which is why brined pork chops always come out juicy.
The thicker the cut, the longer it should sit in the brine. For standard pork chops, 1 to 3 hours is usually perfect. If you’re working with a pork tenderloin or a larger roast, you can stretch that brine time up to 12 hours.
What You’ll Need
Here’s a breakdown of the brine ingredients that bring the flavor and texture magic:
- Chicken stock – Infuses depth of flavor right from the start.
- Salt – I use kosher salt, but any salt will work. It’s the main ingredient doing the heavy lifting here.
- Brown sugar – Balances the salt and adds a hint of caramel sweetness. You can skip it, but I recommend keeping it in for the best results.
- Spices – Think black peppercorns, garlic cloves, bay leaves, and thyme. These add layers of earthy, aromatic notes.
- Orange slices – A little citrus brightens everything up. Lemon or apple cider vinegar work as tasty alternatives.
- Ice water – This brings the brine to a safe temperature quickly without the need to chill a hot pot of liquid.
How to Brine Pork Chops (Step-by-Step)
Here’s exactly how I do it in my kitchen:
- Heat the chicken stock.
In a pot, combine your salt, brown sugar, cracked black peppercorns, and garlic. Pour in the hot chicken stock and stir until everything is fully dissolved. - Add aromatics.
Drop in your bay leaves, thyme, and orange slices. Let the flavors steep for a moment. - Cool it down.
Add about 2 cups of ice-cold water to the brine to bring the temperature down quickly. - Submerge the pork.
Place your pork chops in a large container or zip-top bag. Pour the cooled brine over the pork until it’s fully submerged. - Refrigerate.
Cover the container and refrigerate for 1 to 3 hours. Don’t go over 24 hours—too much time can make the meat overly salty and mushy. - Dry the meat.
When ready to cook, remove the pork from the brine. You can rinse it if you like (not mandatory), then pat dry thoroughly with paper towels. Drying is key for achieving a great sear.
Recipe Notes
- Use a thermometer. Brined meat cooks a bit faster than usual, so keep an eye on internal temperature. 145°F is the magic number for pork.
- Don’t overdo it. Three to four hours of brine time is usually perfect. Too long and your pork could end up too soft and salty.
- Adjusting the brine ratio. A handy rule: about 34 grams of salt per liter of total liquid (stock + water).
- Don’t reuse the brine. Once it’s done its job, discard it.
- Want to try a dry brine? Just rub kosher salt all over your pork chop, let it sit uncovered in the fridge for a few hours, then rinse, pat dry, and season before cooking.
How to Cook Brined Pork
Once you’ve brined your pork chops, the cooking possibilities are wide open:
- Grill – Perfect for that smoky, charred finish.
- Pan-sear – A cast-iron skillet gives you a beautiful crust.
- Bake – Great for weeknights when you want hands-off cooking.
- Air fry – Quick and crispy with minimal oil.
- Smoke – Ideal if you want deep, slow-cooked flavor.
You’ll be amazed at how the brine enhances every method.
How to Serve It
These brined pork chops pair beautifully with:
- Creamy mashed potatoes
- Garlic green beans
- Roasted sweet potatoes
- A crisp apple slaw
- Buttered corn on the cob
Don’t forget a finishing drizzle of pan sauce or gravy if you’re feeling indulgent.
Storage Tips
Leftovers:
Keep any leftover pork chops in an airtight container in the fridge for up to 3 days.
To Reheat:
Warm them in a covered skillet over low heat or microwave gently with a splash of broth to keep them juicy.
To Freeze:
Cooked pork chops can be frozen. Wrap tightly and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat gently.
Pork Chop Brine
Juicy, tender pork chops are no longer a happy accident—they’re a guarantee with this simple brining method.
Ingredients
- 2 cups (475ml) chicken stock
- ¼ cup (72g) kosher salt
- ¼ cup (50g) brown sugar
- 2 teaspoons (5g) cracked peppercorns
- 4–6 garlic cloves
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 orange, sliced
- 2 cups (475ml) ice water
- 4 pork chops (rib chops recommended for tenderness)
Instructions
- In a large pot, warm the chicken broth. Add salt, brown sugar, cracked pepper, and garlic. Stir until completely dissolved.
- Add bay leaves, thyme, and orange slices. Then stir in the ice water.
- Submerge the pork chops in the brine mixture.
- Cover the pot or container and refrigerate for 1 to 3 hours. Avoid exceeding 24 hours, or the meat may turn overly salty and soft.
- After brining, take the pork chops out, rinse well, and pat them dry before cooking.
Notes
- Brined pork chops may cook faster than unbrined ones—use a meat thermometer to ensure doneness.
- A 3 to 4-hour brine gives great results. Brining too long can lead to poor texture.
- For custom brine amounts, remember the ratio: 34g of salt per liter of liquid (water + stock).
- Always discard used brine after soaking meat for food safety.
- Prefer dry brining? Rub pork chops generously with salt and refrigerate uncovered for 3–4 hours. Then rinse, pat dry, and cook as desired.
- Nutritional values provided are approximate and will vary depending on exact ingredients used.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 445Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 135mgSodium 306mgCarbohydrates 21gFiber 2gSugar 6gProtein 46g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I brine bone-in and boneless chops the same way?
Absolutely. Just remember that thicker chops—especially bone-in—might benefit from a slightly longer brine.
Do I need to rinse after brining?
It’s optional. If you’re sensitive to salt or using high-sodium stock, a quick rinse can help. Just be sure to pat dry.
Can I use this brine for other meats?
Yes! This works beautifully for pork tenderloin, chicken breasts, and even turkey.
Brining might seem like a small extra step, but once you try it, there’s no going back. Trust me—your pork chops will thank you.
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