This method for Brined Pork Chops adds a HUGE injection of flavor and tenderness, creating the tastiest piece of pork you've ever had.
I even had the kids telling me that this was the best pork chop they had ever eaten. That's enough right there to make this recipe a winner!
Ingredients
The goal with brining is to infuse a piece of meat with flavor. You can create that flavor and tailor it to your liking. This is a base recipe. If you like spice, infuse some chilis in the first step of heating the water. Whole spices like allspice, clove, peppercorns of any color, or even ginger can be use to manipulate the flavor.
At a minimum you need the water, sugar, and salt, everything else is pretty much negotiable. The salt and sugar carry the flavor into the pork chops.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
First, warm some of the water and all remaining ingredients except the ice in a saucepan on the stove. The mixture doesn't have to boil, but just warm till the salt and sugar has fully dissolved and it has gone clear and not cloudy. Let it cool or pour over ice to chill it quickly.
When the ice has fully melted or stopped melting, you can add the pork chops to the container or bowl. Let the pork chops brine for 8 hours, but no longer than 12 hours. It can be shorter, but not longer than that or the pork can get to salty. When ready to cook, remove the chops from the fridge and pat dry. Finish with some oil, salt, and pepper just before grilling.
Cook on a HOT grill or in a smoking hot cast-iron skillet until golden on one side. Flip and repeat. Let the pork chops rest for 8-10 minutes before serving so they retain their juices.
Notes & Tips
I prefer to buy a large pork loin from a big box store like Costco. This allows me to cut extra thick pork chops. I cut mine to 2 inches thick.
After heating the water to melt the sugar and salt, pour the warm water into ice in a heat-proof container or bowl. If needed, you could then place the pork chops in a zip-top bag and store them in the fridge overnight. Just be sure to put the bag on a pan or plate in case of leaks.
Be sure the pork chops are fully submerged in the liquid so no dry spots appear. If they are not covered, flip them halfway through brining.
Cook the pork chops on a hot grill, or in a cast-iron with a little olive oil in it. Get the meat dark golden brown, moving it around a little as needed on one side, then flip and repeat. This should give you a pork chop cooked perfectly medium.
Brined Pork Chops can be cooked to the same temperatures just like a steak. Here is a guide, pick your perfect temperature.
- Rare: 115 to 120°F (46-49°C)
- Medium-Rare: 120 to 125°F (49-52°C)
- Medium: 130 to 135°F (54-57°C)
- Medium-Well: 140 to 145°F (60-63°C)
- Well-Done: 150 to 155°F (66-68°C)
Substitutions
You can use granulated sugar in place of the brown sugar. The brown sugar gives more of a sweet molasses flavor, the granulated sugar will yield a more mild flavor.
Take note of the brand of kosher salt used for the recipe. I was raised, even on my culinary journey on Morton's Kosher Salt. If you use Diamon Crystal, here is a conversion for the swap.
1 cup of Morton Kosher Salt = 1 ⅓ cup of Diamond (1.34 conversion)
1 cup of Diamond Crystal = ¾ cup of Morton (.75 conversion)
The flavor of the brine can be infused with just about any herb or vegetable. Swap the garlic for things like shallot, fresh ginger, or green onion stems. The peppercorns can be used in addition or replaced with allspice, clove, or cardamom depending on the flavor you want to infuse.
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
📖 Recipe
Brined Pork Chops
This method for Brined Pork Chops adds a HUGE injection of flavor and tenderness, creating the tastiest piece of pork you've ever had.
Ingredients
- 3 cups Water, I use filtered
- ⅓ cup Brown Sugar
- ¼ cup Kosher Salt, Morton’s
- 4 cloves Garlic
- 1 tablespoon Peppercorns, black or melange
- 5 cups Ice Cubes
- 6 thick-cut Pork Chops
Instructions
- In a saucepan over medium heat, combine the water, brown sugar, salt, garlic, and peppercorns.
- Cook stirring occasionally, until the salt and sugar dissolve. The mixture does not have to come to a boil, just warm enough to dissolve the sugar and salt.
- Remove from the heat and stir in the ice cubes. If they all melt, add more till a few remain, this lets you know the brine is cool enough to add to your pork chops.
- Once totally cool, transfer to a large container or even zip-top bag placed in a large bowl.
- Add the pork chops and ensure they are fully submerged.
- Let them brine in the refrigerator overnight for 8-12 hours max!
- Before cooking, remove the chops from the brine and pat them dry.
- Bring them to room temperature and season on both sides with just a tiny bit of salt and a good crack of pepper.
- Cook the chops on the grill or in a hot skillet with olive oil until golden on both sides.
- Rare: 115 to 120°F (46-49°C)
- Medium-Rare: 120 to 125°F (49-52°C)
- Medium: 130 to 135°F (54-57°C)
- Medium-Well: 140 to 145°F (60-63°C)
- Well-Done: 150 to 155°F (66-68°C)
- Let the meat rest for 10 minutes, covered before serving.
Notes
Notes & Tips
I prefer to buy a large pork loin from a big box store like Costco. This allows me to cut extra thick pork chops. I cut mine to 2 inches thick.
After heating the water to melt the sugar and salt, pour the warm water into ice in a heat-proof container or bowl. If needed, you could then place the pork chops in a zip-top bag and store them in the fridge overnight. Just be sure to put the bag on a pan or plate in case of leaks.
Be sure the pork chops are fully submerged in the liquid so no dry spots appear. If they are not covered, flip them halfway through brining.
Cook the pork chops on a hot grill, or in a cast-iron with a little olive oil in it. Get the meat dark golden brown, moving it around a little as needed on one side, then flip and repeat. This should give you a pork chop cooked perfectly medium.
Substitutions
You can use granulated sugar in place of the brown sugar. The brown sugar gives more of a sweet molasses flavor, the granulated sugar will yield a more mild flavor.
Take note of the brand of kosher salt used for the recipe. I was raised, even on my culinary journey on Morton's Kosher Salt. If you use Diamon Crystal, here is a conversion for the swap.
1 cup of Morton Kosher Salt = 1 ⅓ cup of Diamond (1.34 conversion)1 cup of Diamond Crystal = ¾ cup of Morton (.75 conversion)
The flavor of the brine can be infused with just about any herb or vegetable. Swap the garlic for things like shallot, fresh ginger, or green onion stems. The peppercorns can be used in addition or replaced with allspice, clove, or cardamom depending on the flavor you want to infuse.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch -
Rösle Stainless Steel 12-inch Lock and Release Tongs
-
OXO Good Grips 3 Piece Squeeze & Pour Silicone Measuring Cup Set
-
Rubbermaid Brilliance Food Storage Container, Large, 9.6 Cup, Clear 2024351
-
OXO Good Grips 11-Inch Silicone Balloon Whisk - Red
-
Staub Cast Iron Petite French Oven, 1.5-quart, Matte Black
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 372Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 132mgSodium: 2621mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 40g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
Leave a Reply