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    Pork Chop Brine Recipe

    Published May 31, 2024. This post may contain affiliate links. Please read my disclosure policy.

    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 chops brining


     

    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

    pork chop brine ingredients
    • 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.

    onions and herbs in a 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.

    boiling a brine

    Using a large spoon, stir in the ice until it completely melts. This will help dilute and quickly chill it.

    adding ice to a brine

    Transfer the brine to a container and chill it in the refrigerator for 20 to 30 minutes so that it can be used quickly.

    adding a brine to a container

    Try using it on my Grilled Bone-In Pork Chops.

    brining 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 Billy Parisi

    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

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    Let's Cook - Chef Billy Parisi

    Pork Chop Brine Recipe

    5 from 1 vote
    This simple-to-prepare pork chop brine recipe comes together in minutes and is the perfect technique for elevating your dish's taste.
    Servings: 4
    Prep Time: 5 minutes
    Cook Time: 8 minutes

    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.

    Notes

    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. Thaw it in the refrigerator for 1 day before using.
    Other herbs you could use are parsley stems, bay leaves, sage, or rosemary.
    Over-brining can cause the protein to break down to mush and be overly salty.

    Nutrition

    Calories: 25kcalCarbohydrates: 6gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 1761mgPotassium: 56mgFiber: 1gSugar: 4gVitamin A: 99IUVitamin C: 5mgCalcium: 32mgIron: 1mg
    Course: Cooking Preparation
    Cuisine: American, english, French